INTRODUCING THE JERSEY WONDER
These delicious doughnut style treats, still popular at fairs and festivals in Jersey, are a time honoured recipe and well worth the calories!
Traditionally, so the story goes, Jersey households would cook the wonders as the tide went out – because cooking them on an incoming tide would result in fat overflowing from the pan.
The nearest English equivalent to the Jersey Wonder would be the doughnut, although Wonders are never coated in sugar, nor filled with jam.
- 3 3/4 oz caster sugar
- 7oz soft unsalted butter
- 3 large eggs
- 1lb plain flour
- pinch of ground nutmeg
- oil or lard for frying
- Beat the sugar and butter together until pale and creamy
- Add the eggs and nutmeg and mix well.
- Add the flour gradually and then once the dough becomes stiff turn it out onto a work surface
- Knead for 20 minutes.
- Wrap the dough in cling film and then leave in the fridge to rest and chill for at least half an hour.
- Next, cut off a small golf ball sized piece of dough and flatten it out, using a rolling pin, into an oval shape.
- Cut three even slits in the centre of the dough and then twist the top end of the oval through the middle slit.
- Repeat the process until all the dough is used up.
- Heat a pan of oil or lard (you can also use sunflower oil) making sure there is enough oil in the pan to cover the dough.
- When the oil is hot, drop in a few wonders at a time and fry until golden brown.