Keith Floyd's gastronaut doughnuts

By
Imogen Corke
Added
12 February, 2015

Cooked writer Imogen Corke is eating her way through one of our most iconic cookbooks, Floyd's Food. First published by Bloomsbury in 1981, Keith Floyd changed the landscape of British cookery, turning the UK's bad reputation of unimaginative and bland food into something much more interesting, extravagant and appealing. Out went cheese on sticks, in came scallops cooked in Cointreau on skewers. Have these recipes stood the test of time? There's only one way to find out, and luckily, Imogen is prepared to eat aspic jelly so you don't have to.

This week’s dish

Gastronaut doughnuts.

Why?

These dodgy doughnuts are a perfect speedy and frugal tea time treat on a cold wet day.

The prep

Mixing the batter, spreading the bread with jam and slicing into quarters took no more than five minutes in total. Dangerously simple, if I’m honest.

The cooking

While four beignets were frying there was time to assemble and batter another set, which was lucky because no sooner than they were out of the pan and sprinkled with sugar, they were gone.

The verdict

Sweet, hot, jammy and undeniably indulgent. Weird, but winning.


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