• 1 large egg
  • 1 tablespoon vanilla extract
  • 100 milliliters whole milk
  • Zest of 2 unwaxed limes
  • 100 grams plain flour
  • 1 teaspoon baking powder
  • 1 tablespoon caster sugar
  • Pinch of salt
  • 100 grams caster sugar, to dust
  • Vegetable oil, for frying
  • Makes 4-6


  1. STEP 1
  2. In a small jug, whisk together the egg, vanilla, milk and half the lime zest.
  3. STEP 2
  4. Combine the flour, baking powder, tablespoon of caster sugar and salt in a
  5. Bowl. Make a well in the centre before whisking in the wet ingredients, mixing
  6. Until there are no lumps remaining. You should have a thick, custardy batter.
  7. Pour into a disposable piping bag.
  8. STEP 3
  9. In a small saucepan, heat around 3 centimeters of oil until it sizzles if you sprinkle in a
  10. Pinch of flour.
  11. STEP 4
  12. Snip the tip off the piping bag. Squeeze about a sixth of the batter into the oil,
  13. In a spiral, starting at the edges and filling the circle with a random, wiggly
  14. Pattern.
  15. STEP 5
  16. Cook for about 1 minute until the edges start to brown, then flip it over and
  17. Cook for 2 minutes more on the other side. It should be an even, golden brown
  18. Colour on both sides.
  19. STEP 6
  20. Remove and cool on kitchen paper then dust with sugar mixed with the
  21. Remaining lime zest. Repeat the frying process with the remaining mixture.
  22. STEP 7
  23. For the chocolate sauce, put the chocolate in a saucepan with the cream and
  24. Golden syrup. Heat gently, stirring all the time, until all the chocolate has melted.
  25. Drizzle over the funnel cakes, or use as a dip. These are best served hot and fresh.