celebrating 130 years 1884-2014


By Chelsea Sugar
12 servings
  • 2 reviews

  • Difficulty Easy
  • Prep time 20 mins
  • Cooking time 15 mins
  • Serves

    1 cup Chelsea White Sugar
    2 level tsps baking powder
    2 cups plain flour
    pinch salt
    1 oz margarine
    1 egg
    4-5 tablespoons milk
    Oil for deep frying

    2 cups Chelsea White Sugar
    1 cup water
    1 stick cinnamon


    It is a good idea to make your syrup first as it has to be ice cold before it can be used.  Put all the syrup ingredients into a strong pan/pot and stir over gentle heat until sugar dissolves.

    Bring to the boil and boil rapidly for 1 minute. Remove from heat and allow to cool and then pop the syrup into the fridge to become really cold.

    Rub margarine into the sieved flour and salt.
    Add baking powder, well-beaten egg and enough milk to form a rolling dough.

    Roll out to 12-inch rectangle, 1/4 inch thickness, and from this cut strips 3 inches long by 1 inch wide. Cut each strip into 3 lengthways, not completely cutting through the top end, and plait, pinching together at the end. Fry a few at a time in oil heated to approx. 190 degrees celcius, until golden brown. Take care not to over cook them. Remove from oil and dip at once into cold syrup and then onto cake rack.

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Average Rating
(2 reviews)

nice catch a

This is bad did not work well.

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