- 1 punnet of strawberries
- 1 punnet of raspberries
- 30g/1oz yeast
- 250ml/9fl oz beer or lager
- 180g/6oz plain flour
- 1 tsp white wine vinegar
- a pinch of salt
- a pinch of sugar
- oil for frying
- Dissolve the yeast in the beer and add in the salt, sugar and vinegar together into a large mixing bowl.
- Sieve the flour into the liquid and beat till smooth and creamy. Place in the fridge for at least 20 minutes before use.
- Heat the oil in a frying pan to 180C/350F/Gas 4.
- Hull the strawberries and cut in half. Dip the strawberries and raspberries in some flour shaking off the excess.
- Add the fruit to the batter, remove and drain off any excess and place directly into the hot oil and fry until golden and puffed up.
- Drain on kitchen paper and dust them with caster sugar (a little finely ground black pepper added to the sugar is a nice twist).
- Make a coulis from both fruits pureéd together with caster sugar and lemon juice, using a hand blender. Pass the coulis through a sieve to remove the seeds.
- Serve the fruits with the coulis and either a dollop of clotted cream or crème fraîche