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Pumpkin Donuts: Your Winter Weekend Companion

Roodeberg Reserve, a newcomer to the KWV brand, is the ideal winter wine companion. Previously only available in selected international markets, this red blend can now be enjoyed by local wine lovers, too.

Intricate layers of red plum, blueberries, crushed herbs and tobacco leaf with hints of dark chocolate and oak are rounded off by soft, silky tannins. This consummate full-bodied blend stands up well to hearty winter dishes.


It is also a wonderful wine for a weekend of cocooning with comforting warm winter desserts, such as foodie Elmarie Berry’s spicy pumpkin donuts drizzled in dark chocolate.


Spicy pumpkin donuts drizzled in dark chocolate.

RECIPE: Elmarie Berry’s pumpkin donuts with dark chocolate

Serves 6 - 8

Ingredients:

1 ½ cups cooked pumpkin, mashed

1 cup self-rising flour

2 eggs

Pinch of salt

½ teaspoon cinnamon

Oil for deep frying

1 cup cinnamon sugar

100g dark chocolate, melted

Method:

1. Cook the pumpkin, drain excess liquid and allow to cool.

2. Put all the ingredients except the dark chocolate and cinnamon sugar in a food processor and mix until smooth.

3. Heat the oil and add tablespoons of the batter to the oil and fry until golden brown.

4. Roll into the cinnamon sugar and drizzle with the melted dark chocolate.