So winter is approaching, it’s still dark at breakfast and my daughter has PJ day at school. If my daughter can wear her PJ’s and dressing gown to school in the rain and cold, then I can have Funnel Cake for breakfast! So that’s what I did. I woke up early and made this extravaganza and told myself it will count as breakfast and lunch ( I ended up eating lunch as well anyway..shhhh!).
It’s actually very easy and quick to make. I made the strawberry sauce beforehand (see recipe below)
To make the funnel cake I used an online video which was excellent:
I made 1/3 of the recipe in the video which was enough to make 4 funnel cakes. Measurements for 1/3 is as follows:
1 cup – 2 tbsp. milk
2 tbsp. sugar
1 tsp baking powder
1/3 tsp salt
1 cup plain flour
I mixed it all together in a measuring jug. I didn’t have a funnel of the size recommended in the video so I used a piping bag and just snipped the end off to make a 6mm hole. You can use a strong food bag if you don’t have a piping bag. And yeah, just follow the video. It’s really simple and quick. I was amazed at how well they came out.
300 g strawberries
1 tablespoon of sugar
juice of 1/2 lemon
1 tsp cornflour/starch
pinch of salt
Place 1/3 of the strawberries in a pan with the sugar, corn starch and salt. Cook for a few minutes on low /medium heat until the strawberries soften. Add the lemon juice and switch off. Place this mixture into a blender and liquidise to get out any lumps. Pour this back into the pan and bring back to the heat. When it boils, turn off the stove and add the remaining strawberries. Cool to room temperature and store in the refrigerator until required.
Place the hot fried funnel cake on a serving plate and dust lightly with icing sugar. Add some of the cooled strawberry sauce on top and finish with a generous serving of whipped cream. Enjoy!
Eating this for breakfast is at the readers risk 😉