6 Tbl safflower oil
1 Tbl sugar
300 ml milk
2 eggs
5 Tbl plain flour
4 sapodillas

Put 1 tablespoon of the oil into a small omelette (non-stick) frypan. Into a bowl, sift the flour, then make a well in the centre. Break the eggs into the well, then add sugar. Begin beating, then gradually add the milk, beating constantly until batter is smooth.

Place a cloth over the bowl and let the mixture sit for 15 minutes.

To prepare the sapodillas, peel the fruit and discard seeds. Puree or mash the pulp then add to batter. Put in refrigerator and chill for 30 minutes.

Then heat the oil, and when it is very hot, carefully put in a tablespoon of batter. Fry lightly for two minutes on each side. Remove and place on paper towel. Continue the same procedure until all oil and batter is used up, but make sure oil is very hot each time.

When ready to serve, assemble by placing drained sapodilla pulp on one side of each plate, place two or three pancakes on each plate, and a choice of thick cream, yogurt or ice cream. Serves four.

This interesting dessert is excellent filled with a variety of finely-chopped tropical fruits in season. Add a teaspoon of finely-chopped mint and preserved ginger to the filling for a variation.

Diana Todd Banks
Mossman Branch Digests Nov ' 93 and Feb ' 94

DATE: March 1994

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