|Plain flour||7 Ounce|
|Castor sugar||1 Ounce|
|White wine||3⁄8 Pint|
|Olive oil||1 Tablespoon|
|Lemon||1⁄2 , grated rind|
|Eggs||3 , separated|
|Dessert apples||3 , peeled, cored and finely chopped|
|Dried apricots||1 Ounce, finely chopped|
|Blanched almonds||1 1⁄2 Ounce, finely chopped|
|Oil||2 Cup (32 tbs) (For Deep Frying)|
|Castor sugar||1 Tablespoon|
Put the flour and sugar in a bowl.
Make a well in the centre and pour in the wine, olive oil and lemon rind.
Mix well then beat in the egg yolks.
Leave the batter in a cool place until required.
Put the apples, apricots, sultanas and almonds in a bowl with the rum and leave to macerate for 1 hour.
Whisk the egg whites until they form stiff peaks then fold them into the batter with the fruit mixture.
Put tablespoons of the mixture into very hot fat and fry for a few seconds until golden brown.
Drain on kitchen paper.
Sprinkle liberally with castor (superfine) sugar and serve at once.