Nadiya's strawberry milkshake funnel cake recipe
 These strawberry milkshake funnel cakes (a bit like squiggly doughnuts) are as fun to eat as they are to make. Crisp and sweet, and so easy to demolish the lot. oil, for frying300g/10½oz self-raising flour2 tbsp icing sugar2 tsp baking powder275ml/9½fl oz full-fat milk2 free-range eggs100g/3½oz strawberry milkshake powder oil, for frying 300g/10½oz self-raising flour 2 tbsp icing sugar 2 tsp baking powder 275ml/9½fl oz full-fat milk 2 free-range eggs 100g/3½oz strawberry milkshake powder Method Start by heating some oil gently in a small pan, just big enough to fry one cake at a time – the oil should come halfway up the sides, ideally in a small pan so you don’t use too much oil. Put the flour, icing sugar, baking powder, milk and eggs into a bowl and whisk until you have a smooth batter.Either put the mixture in a zip-lock bag and snip about 5mm/¼in off the end (or you can use a squeezy bottle – although you should take care squirting the mixture into the oil, and not do this quickly). If using a zip-lock bag, you could use a bag clip to stop the flow when you put it down.In one smooth motion, squeeze out the mixture in layered rounds, making sure that the batter connects to itself so that it has something to hold on to. It should look like a spindly doughnut. Fry for roughly 1 minute on each side, or until golden-brown. Put some kitchen paper on a tray and drain the funnel cake on the paper. As soon as the funnel cake comes out of the hot oil, sprinkle it generously with the strawberry milkshake powder and get frying the next one. Serve hot. Start by heating some oil gently in a small pan, just big enough to fry one cake at a time – the oil should come halfway up the sides, ideally in a small pan so you don’t use too much oil. Start by heating some oil gently in a small pan, just big enough to fry one cake at a time – the oil should come halfway up the sides, ideally in a small pan so you don’t use too much oil. Put the flour, icing sugar, baking powder, milk and eggs into a bowl and whisk until you have a smooth batter. Put the flour, icing sugar, baking powder, milk and eggs into a bowl and whisk until you have a smooth batter. Either put the mixture in a zip-lock bag and snip about 5mm/¼in off the end (or you can use a squeezy bottle – although you should take care squirting the mixture into the oil, and not do this quickly). If using a zip-lock bag, you could use a bag clip to stop the flow when you put it down. Either put the mixture in a zip-lock bag and snip about 5mm/¼in off the end (or you can use a squeezy bottle – although you should take care squirting the mixture into the oil, and not do this quickly). If using a zip-lock bag, you could use a bag clip to stop the flow when you put it down. In one smooth motion, squeeze out the mixture in layered rounds, making sure that the batter connects to itself so that it has something to hold on to. It should look like a spindly doughnut. Fry for roughly 1 minute on each side, or until golden-brown. In one smooth motion, squeeze out the mixture in layered rounds, making sure that the batter connects to itself so that it has something to hold on to. It should look like a spindly doughnut. Fry for roughly 1 minute on each side, or until golden-brown. Put some kitchen paper on a tray and drain the funnel cake on the paper. As soon as the funnel cake comes out of the hot oil, sprinkle it generously with the strawberry milkshake powder and get frying the next one. Serve hot. Put some kitchen paper on a tray and drain the funnel cake on the paper. As soon as the funnel cake comes out of the hot oil, sprinkle it generously with the strawberry milkshake powder and get frying the next one. Serve hot. Recipe tips To save yourself time you could make the batter the night before and just fry at the last-minute.