Recipe: Jam Sandwiches In Batter

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Celery raw, exercises the jaw; But celery stewed, is more easily chewed. Jam sandwiches in batter
                                                                                      
  Ogden Nash.
 
Jam Sandwiches In Batter.
 
 

 

My father used to sometimes cook breakfast on a Sunday morning and his idea of a good start to the day was the great British fry up. Bacon, sausage, black pudding, egg, beans or tomatoes and a slice of crispy fried bread. Full of calories I know but it smelt and tasted great and we loved it.
 
Now and again, and it was now and again, because he would sooner be at the pub playing darts, he made Sunday lunch. But his speciality in the kitchen and the only other thing I remember him making – apart from him once making ice cream. But that’s another story – was a favourite of my brother’s and mine.
 
It was jam sandwiches in batter. I know it sounds a bit weird, but believe it or not they really are very nice. They’re easy to make so why not have a go.
 

 

Jam Sandwiches In Batter

 

Ingredients for Batter

 

2 oz of plain flour

 

Pinch of salt

 

2 teaspoons of salad oil

 

4 tablespoons warm water

 

1 egg white

 

For sandwiches

 

Slices of thin white bread

 

Butter

 

Strawberry jam

 

Oil for frying

 

Caster sugar

 

Method

 

Sift flour and salt into a basin, make a well in the centre and add half the water.

 

Beat well and then gradually beat in the rest of the water

 

Cut the crusts off the bread, make your sandwiches and cut into triangles.

 

Whisk the egg white until stiff and fold into the batter mixture

 

Dip sandwiches into the batter and then fry in hot oil until brown

 

Remove from pan lay on a piece of kitchen roll to drain and the sprinkle with a little caster sugar.
 
  
 

 


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