A few years ago we were in London (I think it was around the Piccadilly area) and were desperate for a sit down. The only place we could find though was a Doughnut Shop.
We weren’t really hungry when we entered the shop, but the smell of the doughnuts suddenly made our stomachs rumble like earthquakes. Mr Gertie was happy as he loves doughnuts. Me, on the other hand didn’t. As they served nothing but doughnuts (not even a cookie or biscuit was to be had), it was either that or do without.
I ordered myself a simple jam doughnut. If I couldn’t finish it, I knew Mr Gertie would. Then a revelation happened. I loved it!!!!!
I’ve never made doughnuts before as I won’t make anything that requires the heating of large amounts of oil. I’m terrified in case it catches fire. I know I could buy a deep fat fryer but it seems a lot of money just for a couple of doughnuts.
Unlike traditional doughnuts these are baked in the oven. When Mr Gertie took some into work and explained that they were a cross between a doughnut and a muffin, his colleagues decided to call them ‘duffins’....
They’re yummy eaten warm or cold. It’s best though to eat them on the day of bake, as like a normal doughnut, they do go a bit dry if left. Now there’s a perfect excuse for eating more than one!!!!!
- 5oz/125g caster sugar, plus 7oz/200g extra for dusting
- 7oz/200g plain flour, sieved
- 1tsp bicarbonate of soda
- 4 fl oz/100ml natural yoghurt
- 2 large eggs, beaten
- 5oz/125g margarine (or butter if you prefer), melted, plus extra for greasing
- 12 tsp jam (strawberry/raspberry or any kind you like)
- Pre-heat the oven 190º c/Gas Mk 5. Fan oven 170ºc.
- Lightly grease a 12 hole muffin tin or silicone pan. Don’t use paper cases as you want a smooth edge.
- Put the 5oz/125g of sugar, flour and bicarbonate of soda into a bowl and mix to combine.
- In a jug whisk together the yoghurt and eggs. Pour the yoghurt liquid and melted margarine into the dry ingredients and gently mix until just combined. Don’t be tempted to give it one more stir as over mixing will make them tough.
- Divide two-thirds of the batter between the muffin tin/pan holes. Add 1 tsp jam to the centre of each ‘duffin’ then carefully cover with the remaining batter.
- Bake for 16 – 18 minutes until golden and springy when touched.
- Allow them to cool for 5 minutes before gently lifting them out of the tin/pan. Roll the ‘duffins’ in the extra sugar. They are quite fragile at this stage so handle very carefully.
- Put onto a wire rack to cool slightly, by which time they will have firmed up.