Bramley apple fritters with cinnamon and mascarpone

Serves 4
Apple fritters are pretty straightforward to make and can be used for savoury dishes as well as for desserts. Try frying them and serving them for breakfast or brunch with black pudding or sausages or with a simple grilled pork chop.

250g self-raising flour
400ml cider
3 Bramley apples, peeled and cored
Plain flour for dusting
Oil for deep-frying
Caster sugar for dredging
2tbsp raisins soaked in hot water overnight and drained
4tbsp maple syrup
200g mascarpone

Warm the maple syrup in a pan and stir in the raisins. Pre-heat the vegetable oil to 160-180ºC (320-360ºF) in a thick-bottomed saucepan or deep-fat fryer. Mix the flour and cider with a whisk to a thick smooth batter. Slice the apples into 1cm-thick rings.

Dip the apples into the flour, dusting off any excess, then dip them into the batter and drop them into the fat one by one, cooking two or three pieces at a time for 2-3 minutes until golden, turning them with a slotted spoon after a minute or so. Drain on kitchen paper and dredge with caster sugar.

Arrange the apple fritters on a plate, spoon over the raisins and maple syrup and serve with a spoonful of mascarpone on top.