Method

• Warm milk, oil and honey together
• It must not be too hot or it will kill the yeast
• Sprinkle over yeast and mix to combine
• Sit in a warm spot until the yeast starts to bubble and froth
• It takes around 10 minutes
• Meanwhile add the flour, salt, cinnamon and nutmeg into a good size bowl
• Mix to combine and make a well in the centre
• When the yeast is ready pour into the dry ingredients, along with the lightly beaten egg
• Mix well until the mixture is like a thick, stringy batter
• Add the chopped pear and mix again
• Cover with glad wrap and let sit somewhere warm and cosy - 1 hour
• When your mixture has increased in size, give it another mix, and get 2 dessertspoons ready
• Add enough vegetable oil, to 2/3 fill a deep sided pot
• Heat gently until the oil starts to shimmer
• Always keep children away from hot oil and never leave it unattended
• Never use wet utensils and don’t throw the mixture into the hot oil! Have a bowl or plate ready with a paper towel on it, to absorb any excess oil
• Also have some sugar and cinnamon ready to sprinkle over the fritters whilst hot
• Once the oil is hot enough (check by dropping a little mixture in, if it immediately bubbles, then it is ready), using one spoon scoop enough mixture on it to fill it up
• Carefully using the other spoon, scrap the mix off into the hot oil
• Don’t do too many as you don’t want to over crowd the pot
• They will puff up and start to float when ready
• Using a holey spoon, carefully remove and put on kitchen paper to drain, sprinkle well with the sugar and cinnamon, toss well to coat and serve while warm with either vanilla ice cream or whipped cream