500 grams raw pumpkin, peeled and chopped
¼ cup caster sugar
2 tablespoons milk
1½ cups flour
2 teaspoons baking powder
1 ½ teaspoons cinnamon
1/4 teaspoon nutmeg
½ teaspoon all spice
¼ teaspoon salt
oil for deep frying
icing sugar to dust
80 grams dark chocolate
⅓ cup cream
Boil pumpkin until tender. Drain and mash until smooth, then set aside to cool.
In a large bowl, beat together the caster sugar and egg. Add the mashed pumpkin and milk and mix well. Add the dry ingredients and mix until well combined. Place in the refrigerator for 30 minutes to chill.
Heat 4cm of oil in a large saucepan until it reaches 180ºC, if you don’t have a thermometer, dust a little flour into the oil, if it sizzles the oil is ready to use. Take a tablespoon of batter and carefully drop it in to the hot oil, use another spoon to help scrape the batter off the original spoon. The batter will eventually puff up and come to the surface.
Once golden brown, remove the doughnut from the oil using a slotted spoon. Place on a tray lined with paper towels to drain. Repeat with remaining batter. Dust doughnuts with icing sugar just before serving.
Over a saucepan of simmering water, melt chocolate in a large heatproof bowl. Add the cream and stir until incorporated. Pour into a small bowl and serve with doughnuts. Makes 15 small doughnuts.