by Andrew Soddy, Executive Head Chef at L'Horizon Beach Hotel & Spa
I am Andrew Soddy, Executive Head Chef at L'Horizon Beach Hotel & Spa. Mothers Day is almost here so hopefully you will be joining us for the Mother's Day lunch at L'Horizon Beach Hotel & Spa.
For this month I wanted to celebrate Local Wonders, possibly because I have become slightly addicted to them. It must all stem from the many years I visited those South American Countries eating Churros. Simple desserts and treats can be so wonderful if they are done the right way!
So the famous Jersey wonder, twisted lumps of browned dough which are creamy, fluffy and sweet. The great thing is they can be cooked in minutes and require minimum effort, the only difficult bit is turning the dough into the traditional twist without tearing it. You have to have more than just the correct kitchen utensils to cook up the perfect batch of Jersey wonders; you also have to make sure that the tide is right.
Traditionally, Jersey housewives cooked their Wonders as the tide went out. If they cooked them on an incoming tide, the fat in which the Wonders were cooked would invariably overflow the pan! The nearest England equivalent to the Jersey Wonder would be the doughnut, although Wonders are never coated in sugar, nor filled with jam.
- 24 oz (1 1/2lb) self-raising flour
- 4oz butter
- 8oz caster sugar
- 6 eggs
Sieve flour and sugar then rub in the butter, chopped into small pieces. add whisked eggs to make a light dough.
With floured hands, make the dough into golf-sized shapes. Places these on a lightly floured tray and cover with a damp cloth for two hours.
With a sharp knife slit the centre of each oblong and twist the top end (of the oblong) through the slit.
Drop four to six Wonders at a time into a large pan of hot oil, cook for 2 minutes on each side until golden brown.
Drain on kitchen paper.
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