WEEKEND COOKING
BAKEWELL DOUGHNUTS Serves 6 Takes 25 mins Cost per serve 41p 7 tbsp black cherry jam 100g icing sugar, plus 1 tbsp 200ml whipping cream Âź tsp almond extract 6 large ring doughnuts 2 tbsp toasted flaked almonds, roughly chopped (optional) 1 tbsp freeze-dried strawberries (optional)
1 In a heatproof bowl, mix 1 tbsp of the jam with 1 tbsp boiling water. Sieve 100g icing sugar into a separate bowl, then sieve in the watered-down cherry jam (discarding any chunks of fruit). Stir together and add 1-1½ tsp water until you have a smooth but relatively thick icing that holds its shape; set aside. 2 Put the cream in a separate mixing bowl. Add 1 tbsp icing sugar, a pinch of salt and the almond extract to taste, stirring in a few drops at a time, then whisk to soft peaks. 3 Halve the doughnuts and spread the icing over the tops with a teaspoon, then scatter with the almonds and freeze-dried strawberries, if you like. Spread the cut-side of the bottom halves with 1 tbsp jam each, then spoon over the almond cream. Carefully top with the iced halves to serve. Each serving contains Energy
1997kJ 478kcal 24%
Fat
Saturates
Sugars
Salt
29g 17g 36g 0.3g 42% 84% 40% 5%
of the reference intake. See page 8. Carbohydrate 50g Protein 4g Fibre 1g
36
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