1 litre (4 cups) pumpkin mash
130 g (250 ml/1 cup) self-raising flour salt to taste
10 ml (2 t) ground cinnamon or mixed spice
25 ml (2 T) orange concentrate (optional)
grated rind of 2 oranges
4-6 extra-large eggs

TOPPING
cinnamon sugar
lemon wedges

1. Preheat the oven to 180 C (350 F).
Place pumpkin mash in a large mixing bowl.

2. Sift the flour, salt and cinnamon.
Sift one third of the flour mixture over the pumpkin and fold it in.
Beat together the orange concentrate (if used), rind and eggs (only 4 to begin with).
Stir one third of the egg mixture.
Repeat twice with the rest of the flour mixture and the egg mixture.
If the mixture is too stiff- it should be runny - add an extra egg and, if necessary, another egg.
The more egg the mixture contains, the higher the fritter will rise during baking.

3. Grease muffin pans lightly with margarine and line the base of the hollows with baking parchment.
Grease the parchment. Deep muffin pans will make 24 fritters; shallow ones will make 36.
Fill each hollow to about two thirds full and bake for 20 minuets.

4. Remove from the oven and loosen around the edges with a sharp knife.
Sprinkle cinnamon sugar into the base of a serving dish and arrange the fritters on top.
Sprinkle sugar over again and repeat. Serve with lemon wedges.