This is a quick and easy puff puff recipe. Simply add 300 ml of tepid water to the puff puff powder, cover with a dish cloth and leave to rise in a warm corner for an hour, and then deep fry it in hot oil.
- I added two tablespoons of sugar and one teaspoon of mixed spice because I know from the last time I made it that it needs to be sweetened slightly. But that’s OK. I imagine they manufacture it that way deliberately so that you can sweeten it to your taste.
- First time I made it, I got flattish patties because the oil I fried it in was too shallow. Forget your fancy frying pan, ladies and gents. You need to channel your inner Mama Put and fry this stuff in a pot that seems slightly too small. You’ll get more depth for the same quantity of oil, and the puffs will have the room to form into nice bouncy balls
- The oil needs to be super hot otherwise the puffs will absorb too much oil and be soggy