Recipe card 02 · September 2026
Puff puff that stays round
The small chops class always ends with a tray of puff puff, and someone always asks how we get them round. The answer is a loose batter and a confident hand.
Tick items off as you shop. Quantities change with the servings.
Method
Mix the batter
Whisk flour, sugar, yeast, nutmeg and salt. Add the warm water slowly and beat by hand for three minutes until smooth and stretchy.
Let it rise
Cover and leave in a warm place for 45 minutes, until doubled and bubbly. In Uyo heat this can take only 30.
Heat the oil
Heat oil about 5cm deep on medium. Test with a drop of batter: it should rise in two seconds.
Squeeze and drop
Take a handful of batter and squeeze it up between thumb and finger. Scoop the ball off with a wet spoon into the oil.
Turn and drain
Fry until golden, turning so all sides colour. Drain on paper and dust with sugar if you like.
Chef notes
Before you start
If your puff puff has tails, the batter is too thick. Add a spoon of water.
If it soaks up oil, the oil is not hot enough.
For a party tray, fry an hour ahead and keep warm in a low oven with the door open a crack.