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
- sift the flour or flour and baking powder, into a bowl.
- Add all the ingredients, except the fat and coating sugar, and blend well until a very thick smooth batter <– good exercise for bingo wings
- 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.
- 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)
- 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.
- Repeat the process with any remaining batter.