Tulumba

Method

1. Make the syrup first, as it must be cold. Put 100 g granulated sugar and 60 ml water in a small saucepan, bring to the boil over medium heat without stirring once the sugar has dissolved, add 1 tsp lemon juice and simmer for 8 minutes until it coats a spoon thinly. Pour into a wide bowl and leave to cool completely — ideally in the fridge.
2. In a small heavy saucepan combine 100 ml water, 15 g butter, 1 tsp caster sugar and a pinch of salt. Bring to a rolling boil over medium-high heat so the butter is fully melted.
3. Take the pan off the heat and tip in 60 g plain flour, 1 tsp fine semolina and 1 tsp cornflour all at once. Beat hard with a wooden spoon until the paste comes away from the sides in a single smooth ball, then return to low heat and stir for 2-3 minutes to dry it out; a thin film should form on the base of the pan.
4. Spread the dough up the sides of the pan or onto a plate and let it cool for about 10 minutes, until only lukewarm. Beat in 1 egg a little at a time, working it in fully before adding more, until you have a stiff, glossy paste that just holds a peak. Spoon into a piping bag fitted with a medium open star nozzle.