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Ballymaloe Balloons

‘Balloons’ are like doughnuts and are one of my husband, Isaac’s, very favourite childhood treats. This is a recipe from Isaac’s grandmother, Myrtle Allen, who used to make these with her own mother when she was a child. She made them regularly for all the Allen grandchildren, and she still quite often makes these for the little guests staying at Ballymaloe for children’s tea (and occasionally still for Isaac!). They’re very simple and quick to make.

MAKES ABOUT 12 BALLOONS VEGETARIAN

140g (scant 5oz) plain flour

2–4 tsp caster sugar, plus 25g (1oz) for tossing the balloons

Pinch of salt

1 level tsp baking powder

200ml (7fl oz) milk

1 Heat a deep fat fryer to 190oC (375oF). Place the dry ingredients in a bowl and whisk to mix. Add the milk gradually, whisking all the time until you have a thick batter.

2 When the oil is hot in the deep fat fryer, take a dessertspoonful of the mixture and push it off gently using another spoon, so that it drops in a round ball into the oil. Repeat with the remaining batter to make about 12 balloons. Fry until deep golden, about 4–5 minutes, turning over halfway through cooking. Remove, drain on kitchen paper and toss in caster sugar (I sometimes add some ground cinnamon to the sugar), and serve warm.

Rachel’s handy tip

If you don’t have a deep fat fryer, you can fry the balloons in a wide sauté pan in the same way as the Sesame Goujons of Fish on page 42.