Читать книгу The Taste of Britain - Hugh Fearnley-Whittingstall - Страница 256

Deep-fried pastry and fritters are not well represented in British food traditions. An exception seems to be the Isle of Wight, on the English south coast. Here, there are several variations on the theme including doughnuts filled with currants and tied in the shape of a knot and an apple-filled one in a turnover (half circle) shape. In the mid-nineteenth century a yeast-raised doughnut with a filling of raisins and candied peel was made there; a recipe was given by Eliza Acton (1845). She noted that at certain times they were made in large quantities and were drained of their fat on very clean straw. The dough was flavoured with allspice, cinnamon, cloves and mace. Another recipe was collected by the local Women’s Institute in the 1930s. It is similar, apart from a reduction in spices to nutmeg alone. Oral tradition states that until about 30 years ago, a few shops displayed these doughnuts piled up in their windows and sold nothing else. The doughnuts made at present are produced to a recipe belonging to a long-established bakery in Newport.