Home made doughnuts… 1940’s style

These doughnuts may look a little rough and VERY home made but they taste looovely, even nicer with the jam. they came out like a doughnut/ pancake cross-breed, but are yummy none the less. I didn’t let the kids eat all of them so there’s a snack for them when they get home from school tomorrow.<— if I don’t get them first.


  • 8oz (225g) self-raising flour or plain flour sifted with 2 tsp baking powder
  • 1 egg
  • 1oz (25g) margarine, melted
  • 1oz (25g) sugar
  • 1/4 pint (150ml) milk or milk and water


  • 20z (50g) cooking fat or dripping, for frying <—- I used margarine
  • 1.5 (40g) sugar, to coat


  1. sift the flour or flour and baking powder, into a bowl.
  2. Add all the ingredients, except the fat and coating sugar, and blend well until a very thick smooth batter <– good exercise for bingo wings
  3. Heat half the fat in a frying pan and add small spoonfuls of the mix to the hot fat. Cook steadily until golden, turning every few minutes.
  4. To test if the doughnuts are ready they should be nicely golden and not ‘ooze’ batter when pressed, and should be nice and firm. (not rock hard)
  5. Lift the doughnuts out of the pan, allow to cool then roll in the coating sugar. <– we had ours plain with a dollop of jam.
  6. Repeat the process with any remaining batter.

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