Ingredients

• 250g/9oz strong white flour
• 25g/1oz caster sugar
• plus 75g/2½oz for dusting
• pinch salt
• 25g/1oz butter
• softened
• 14g/½oz fast-action dried yeast
• oil
• for deep frying
• 75g/2½oz caster sugar
• 2 tbsp brandy
• 1 orange
• juice only
• ½ x 400g/12oz tin sliced peaches
• drained
• 25g/1oz flaked almonds
• 25g/1oz pistachio nuts
• 100g/3½oz raspberries
• 500g/1lb 2oz vanilla ice cream

Directions

• For the doughnuts
• place the flour
• sugar
• salt and butter into a bowl. Put the yeast into a jug and mix with 150ml/5fl oz of water until smooth
• then pour into the flour mixture.
• Mix well
• then knead until a smooth dough is formed.
• Set aside in a bowl
• cover and rest for an hour until doubled in size.
• When the dough has proved
• heat the oil in a deep-fat fryer to 150C/300F. Alternatively
• heat the oil in a deep
• heavy-based saucepan until a breadcrumb sizzles and turns brown when dropped into it. (CAUTION: hot oil can be dangerous. Do not leave unattended.)
• Take golfball-sized pieces of the dough and roll into balls.
• Carefully lower the dough balls into the hot oil in batches and deep fry for 3-4 minutes
• or until golden-brown. Remove from the pan using a slotted spoon and set aside to drain on kitchen paper.
• Roll in the reserved sugar.
• For the sauce
• heat a frying pan until hot
• add the caster sugar and heat until it forms a caramel
• swirling occasionally to combine the sugar with the melted sugar.
• Add the brandy and flambé by setting light to the mixture. Let the flames flare up then die down. (CAUTION: make sure there are no flammable materials above the pan when flaming.) Add the orange juice and swirl to combine.
• Add the tinned peaches
• flaked almonds
• pistachio nuts and raspberries and heat through for two minutes only – you don’t want to let the raspberries break down.
• To serve
• place two scoops of ice cream in each of four bowls
• add a few doughnuts then pour the sauce over the top.