150g plain flour

½ tsp baking powder

Pinch of salt

1 egg

2tbs caster sugar (plus extra, for dusting)

25ml rum

Vegetable oil


1. Take a large bowl and sift the plain flour, salt and baking powder together

2. Stir in the caster sugar.

3. In a separate bowl beat one egg, before pouring into the large bowl with the dry ingredients.

4. Mix together thoroughly with a fork.

5. Once all of your ingredients are well combined, gradually add the rum and mix until the dough comes together.

6. Lightly flour a work surface and knead the dough until it is smooth

7. Divid the dough into quarters.

8. Roll each of the four pieces of dough into approximately 15 x 7cm rectangles.

9. Trim the edges, to make sure that they are straight.

10. Cut each rectangle lengthways into six strips, 1cm wide.

11. Tie each strip into a simple knot.

12. Heat the vegetable oil in large pan or deep fat fryer – it does not matter which method you prefer, but the temperature of your oil ideally needs to be 190 C. You can test if the oil in your pan is ready by dropping a small piece of dough into the pan – if the oil is hot enough, it will turn crisp in around 30 seconds.

13. Deep fry the knots in batches for roughly one to two minutes, until they are crisp and golden.

14. Once they are ready, use a slotted spoon to transfer the knots from the oil onto a piece of kitchen roll, to ensure that as much excess grease as possible is removed.

15. Dust your knots generously with extra fine caster sugar and serve. Enjoy warm or cooled, but be sure to dust them with sugar while they are still hot.