500 g flour
100 g raisins
25 g preserved ginger, chopped
1 apple, peeled, cleaned and chopped
1 tbsp sugar
rind from 1 lemon
½ tsp cinnamon
1 tsp yeast
150 g beer
Mix all the ingredients together and stir in 350 g water. Allow the batter to rise for one hour.
Use two tablespoons or an ice-scoop spoon to make balls out of the batter and fry 7 minutes at 160°C. Turning them halfway through cooking if necessary. Serve dusted well with icing sugar. These are very tasty served with a helping of cooked apples.
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