Mince pie blondies
Do something different with mincemeat – mix it through a blondie batter. These gloriously squidgy Christmassy treats are best enjoyed with a cup of tea
Christmas morning doughnut French toast
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4 - 6
Skip to ingredients
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- 12 iced ring doughnuts
- 75ml milk
- 2 eggsbeaten
- 1 tsp cinnamon
- small pinch of nutmeg
- ½ tsp ground ginger
- ½ an orangezested
- ½ tsp vanilla extract
- 1 tbsp light soft brown sugar
- 40g salted butter
- your choice of maple syrup, jam, chocolate spread, chopped nuts, icing sugarto serve
Nutrition: per serving
- kcal307
- fat17g
- saturates10g
- carbs31g
- sugars13g
- fibre1g
- protein6g
- salt0.36glow
Method
step 1
Halve the iced ring doughnuts through the equator using a small, serrated knife, so you end up with two thinner doughnuts. Set aside.
step 2
Whisk the milk, eggs, cinnamon, nutmeg, ginger, orange zest and sugar together in a wide, shallow dish. Melt half the butter in a non-stick frying pan over a low heat.
step 3
Briefly dip half the doughnut halves into the milk mixture, flipping over once and shaking off any excess, then fry cut-side down for 3 mins until golden and caramelised. Flip over and fry for 1-2 mins more (this side doesn’t need to fry as long, as the sugared topping will brown more quickly). Repeat with the remaining doughnut halves.
step 4
Top with your choice of maple syrup, jam, or chocolate spread and chopped nuts, then dust with icing sugar if you like. Serve warm.
