Chimney Cakes

We thought it time to visit the Christmas Market, having studiously avoided the mass of humanity during the peak of its popularity, hoping to buy a few decorations for next year's tree.

Despite its closing tomorrow the stalls were very quiet - and very few of foreign origin, when in the past there were so many from Germany and other European countries, now so many are British, even Scottish.

We did enjoy sampling the Chimney Cakes, and watching them made. In the photo the dough, previously rolled by hand into a long, narrow roll, is being wound onto a cylindrical wooden mould then flattened on it by rolling on the board and then into sugar, before being cooked in what appeared to be a deep-fat fryer (I may be wrong as I couldn't see).
A notice informed us that Chimney Cakes, or Kürtöskalács, the official dessert of Hungary, have a hollow centre, fluffy inside and crunchy outside and resemble a hot chimney when served freshly out of the oven. And we can vouch for that.