Recipes

Puftaloons


A funny thing happened on the way to the office today… Actually not really but almost 🙂

A lady came in to photocopy a recipe and send to her son in America. I was quite taken with the recipe so I made a copy for myself. I haven’t tried it yet, but I am getting down here before I lose it 🙂

The recipe is for Puftaloons, or Floaters as one of my colleagues called them. It seems to be fried scones. The recipe is from The Australian Women’s Weekly – July 26, 1978 so is fairly old.

Puftaloons

2 cups self-rasing flower

1 teaspoon of salt

1 teaspoon of sugar

1 cup of milk

oil for frying

30g (1oz) butter

  • Sift flour, salt and sugar into bowl, add milk and mix to soft dough. Turn dough out onto well-floured surface and knead dough lightly until smooth.
  • Roll or press dough out to 1cm (1/2 in) thickness. Cut into rounds using floured 6 cm (2 1/2 in) cutter.
  • Shallow or deep fry. Shallow fry in three tablespoons of oil in large frying pan with butter (not too hot). Cook puftaloons 5 minutes on one side, then turn and cook for a further 5 minutes. Serve immediately.
  • Deep fry – drop into deep jot oil and fry 5 to 6 minutes until golden brown. If desired roll in sugar and cinnamon immediately . serve with jam and honey.
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