Fritters: Sift flour, baking powder and salt into a large bowl. Stir in sugar,
then add egg, butter and just enough milk to form a soft, but not
sticky, dough. Turn onto a lightly floured surface and knead lightly
until smooth. Divide dough in 8 to 12 pieces; shape each piece into
a ball. Cover and let stand 30 minutes.
On a lightly floured surface, shape balls into flat cakes. Using
the back of a metal spoon, make a shallow indentation in the top
of each cake.
Heat a deep-fat fryer two-thirds full of oil to 375 degrees F. Fry
a few cakes at a time for 5 minutes or until golden brown and puffy.
Drain on paper towels.
Serve fritters in individual bowls topped with syrup.
Syrup: Place all ingredients in a heavy saucepan. Bring slowly to a boil,
stirring frequently. Turn heat down and simmer, stirring occasionally,
for 20 minutes, or until mixture thickens to a syrup.
Remove cinnamon stick.
For a more distinct rum flavor, you may wish
to omit the rum while the syrup is cooking, then add the rum after
you remove the saucepan from the heat.
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