The moreish morsel: Spanish leche fritta with cinnamon

Makes 8 pieces (serves 4)

• 400g crème pâtissière
• 0 Vegetable oil
• 100g plain flour
• 1 tsp ground cinnamon
• 100g caster sugar

Step 1
Cut the crème pâtissière into 50g/5 x 5cm cubes and keep chilled in the fridge until you need them.

Step 2
Place a wok or a deep, heavy-based pan over a medium-high heat and add enough oil to come 4cm up the sides.

Step 3
Heat until a thermometer registers 180C or until a cube of bread turns golden in 45 seconds.

Step 4
Sprinkle the flour over a large plate and mix the cinnamon and sugar on another plate.

Step 5
Prepare a third plate with kitchen paper for draining the leche fritta when it comes out the oil.

Step 6
Working in batches of 4 squares at a time, coat each square in the flour, then very carefully lower into the hot oil and cook for 60-90 seconds until golden, then scoop out, leave to drain for a second on the kitchen paper and very gently toss in the cinnamon sugar mix before serving.