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- 150g breadcrumbs - 125g self-raising flour - 175g dark brown sugar - 2 tsp mixed spice - 450g mixed dried fruit (raisins, sultanas, currants) - 100g mixed candied peel - 1 apple, grated - 1 orange and 1 lemon, zested - 150g cold butter - 2 large eggs - 2 tbsp black treacle - 150ml brandy (plus extra for feeding) - Brandy butter or custard - Extra brandy for flaming (optional)
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Soak kokum in hot water for 1 hour, then grind to a fine paste in a mixer.
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Combine kokum paste, jaggery and spices in a saucepan, cook on high until jaggery melts.
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Reduce heat to medium, simmer for 20-25 minutes until chutney thickens and coats spoon.
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Mix gram flour, corn flour, crushed carom seeds, salt and baking soda with water to make a thin batter.
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Wash and dry spinach leaves, dip in batter and fry in hot oil (170°C) until crispy golden.
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Mix curd with powdered sugar and black salt for seasoning.
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Layer crispy spinach with chutney and seasoned curd to serve.
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Will you try this recipe?
Credits: @tarasutaria/Instagram