Poor Knights of Windsor by Alex Szrok

One of my earliest food memories.

Done in 20 minutes

Tom Jackson

Dish by Tom Jackson

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Ingredients

Standing next to my grandad in his red, green and chrome Formica kitchen, Dennis Jelley, the man that (on a separate occasion) taught me the importance of saving a Yorkshire pudding for after dinner, to dip into golden syrup whilst doing the washing up. 7 year old me, chewing on a crust watching as he flips a soggy jam sandwich in spitting fat, poised for the quick ready steady go of steaming hot custard poured over a huge scoop of vanilla ice cream, begging for the fried sandwich to be plunged into its frothing melting hot cold wonder. There’s something of the fresh fairground doughnut in this historic pudding. Concentrated nostalgia.

Method

Build a jam sandwich, use the cream cheese instead of butter, closely remove the crusts. Eat the crusts quickly and secretly.

Whisk together the rest of the ingredients - except the oil and butter - soak the sandwich in the light batter for a few moments on all sides

Heat the oil and butter in a frying pan until foaming, fry the sandwich on all sides until golden and crisp.

Serve with a scoop of vanilla ice cream with hot custard poured over it. Eat it quickly and with your hands.

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Tom Jackson

Tom Jackson

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