1 L vegetable oil, for frying
200 g self-raising flour
40 g milk powder
1 tbsp caster sugar
50 g butter, melted
130ml milk, at room temperature
Golden syrup or honey to serve


Heat the oil in the Oz Pig Wok.

Sift the dry ingredients into a medium sized mixing bowl. Make a well in the centre and add the wet ingredients. Gently fold together until a soft sticky dough has formed.

Fry tablespoon sized chunks of dough in the hot oil. Flip the puftaloons to ensure even cooking.
Lift out with a slotted spoon once golden brown and drain on paper.

To serve, drizzle with honey or golden syrup.