| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Jude3 |
4 |
servings |
INGREDIENTS
| 8 |
sl |
Thick white bread |
| 50 |
g |
Butter |
| 100 |
g |
First Choice mincemeat |
| 100 |
g |
Self-raising flour |
| 25 |
g |
Caster sugar |
| 150 |
ml |
Dry cider |
|
|
Oil for deep frying |
|
|
Icing sugar and custard to serve |
INSTRUCTIONS
Butter the bread and place four slices butter side down onto the
bench.
Divide the mince meat between them, top with the remaining slices
butter side up.
Then press gently with a 7.5cm round cutter or any festive cutters you
have.
To make the batter, mix the flour and sugar together, then add the
cider, whisking all the time to make a thick batter.
Heat a deep pan of oil to 180 C.
Dip the mincemeat doughnuts into the batter and place carefully into
the hot oil.
Cook the doughnuts on one side for 2 minutes then turn over with a
slotted spoon and cook for a further 2 minutes. Remove and drain on
kitchen paper.
Dust with icing sugar and serve with hot custard or whipped cream.
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