I love Puff Puff and trying out new versions is what I love to do – not to say how easy it is to actually do.
Make a new base for the batter
So instead of making your puff puff batter solely out of flour, you can add fruit or vegetable purees, like banana, plantain, etc or fruit juice – like passion fruit. The key is to maintain the consistency of the batter, keeping it as close to ‘normal’ as you would. I have made these a couple of times and I’m working on the ideal ratios. Coming soon!
This will deliver a new set of interesting flavours.
Add some spices
Though Nutmeg is the definitive puff puff spice , others work well – vanilla, cardamom are great even more savoury ones – chilli powder, peppercorns, etc…but beware, some like cinnamon have an adverse effect on yeast and its rise. In those cases, you can find another way to introduce that flavour, like a crust or coating – see the last tip.
Stuff the puff puff
Meatballs are a great centre to bite into doughy puffs – the contrast between sweet and savoury, I like much. I also tried maltesers at the weekend. Really tricky but worthy more tries.
Toss fried puff puff in some sugar
So there, a few ideas to jazz up your puff puff.
Tell me stuff you do to switch yours up?