- 500ml anchor milk
- 1 orange, finely zested
- 1 lemon, finely zested
- 1 1/2 tsp ground cinnamon, plus extra for sprinkling
- 1 cup rewarewa honey
- 100ml water
- 4 new zealand oranges, peeled with a sharp knife
- (leave no pith), sliced
- 250g strawberries, hulled, halved
- 8 x 1.5cm thick slices white sourdough bread
- 4 eggs, beaten
- lupi olive oil for frying
- 3 cups caster sugar
- whipped anchor cream for serving
- Put the anchor milk, zest and cinnamon into a shallow bowl and mix well.
- Leave for 1 hour to infuse.
- Place the honey and water in a small saucepan and warm until the honey and water are well mixed.
- Remove from the heat and cool.
- Place the oranges and strawberries in a serving bowl and pour the honey syrup over the top.
- Turn the fruit carefully so they are well coated in the syrup.
- Dip the bread into the anchor milk so it is well saturated but not falling apart.
- Drain and dip into the egg.
- Fill a frying pan with 3cm of lupi olive oil and place over moderate heat until hot. Fry the bread until well browned.
- This will take a while.
- Remove from the oil and drain on paper towels.
- While still hot, sprinkle liberally with sugar and a little ground cinnamon.
- Remove to a serving platter and sprinkle with lots of extra sugar.
- Serve the torrijas with some fruit on the side and whipped anchor cream.
1. Make sure you use good quality sourdough bread as bad quality bread may fall to pieces when cooked.
2. Choose a well flavoured honey for a good result.
3. Take time frying the torrijas as they take a while to become brown and crisp.