I have never heard anyone complain about too much jam in a doughnut before.
Tesco's are better than Morrison's. The ones you get at Alton Towers are the best.

My mum once tried to make doughnuts at home. The lesson learned here was that it's much less faff to let someone else do 'em. And they were awful.
( Enzyme is powered by sunlight, Mon 11 Jan 2010, 16:18, 2 replies, latest was 16 years ago)

I helped my friend make doughnuts for Hanukkah
and we got to inject the jam with a syringe (into the doughnut. I don't mainline strawberry jam).
( crackhouseceilidhband Fuck off back to Mumsnet, Mon 11 Jan 2010, 16:20, Reply)

I should hope not!
the pips would block up your arteries something chronic!
( Vipros. clever got me this far, then tricky got me in, Mon 11 Jan 2010, 16:21, Reply)

Mmmm chronic!
And then buy doughnuts.
(Tugnut Ex of this parish, Mon 11 Jan 2010, 16:22, Reply)

The jam was one of the things that went wrong with my mother's attempt.
The batter can't have cooked all the way through, but it was still hot. The result was a pink gooey mess all over the kitchen - and probably sugar burns as well.
( Enzyme is powered by sunlight, Mon 11 Jan 2010, 16:22, Reply)

My mother is a serial jam-maker.
Under no circumstances whatsoever stick your finger in 'to see what it tastes like'.
( Monty Boyce, My cheese game is strong, Mon 11 Jan 2010, 16:24, Reply)

I learned that
at a young age. The boiling point of jam is higher than molten rock.
( K2k6 has a proper job these days, Mon 11 Jan 2010, 16:26, Reply)

Brighton rock?
Or actual magma?
( Enzyme is powered by sunlight, Mon 11 Jan 2010, 16:27, Reply)

Both
it would appear. Although the latter may be a slight exaggeration.
( K2k6 has a proper job these days, Mon 11 Jan 2010, 16:28, Reply)

It's like fruity napalm

( Monty Boyce, My cheese game is strong, Mon 11 Jan 2010, 16:30, Reply)

Best of all the napalm.

( crackhouseceilidhband Fuck off back to Mumsnet, Mon 11 Jan 2010, 17:10, Reply)

We had a doughnut maker when I was in halls as a present to one of the rich students I lived with. We all oohed and ahhed at the amazing doughnutty smells it produced
but like chocolate fountains, it produced so much mess and the resultant doughnuts were really not worth the effort as they were tiny and a bit crap.
( fuck shit up the best you never had, Mon 11 Jan 2010, 16:21, Reply)

Same applies to pasta mills, too.
I love the idea of making and rolling my own pasta, but it's been a long time since I actually did so. It's just waaaaaay too much effort.

Plus, though fresh home-made pasta tastes better, the texture isn't as good as the dried stuff. You can't get it al dente.
( Enzyme is powered by sunlight, Mon 11 Jan 2010, 16:26, Reply)

I gave mine away,
smiling privately to myself as I handed it over.

'My only condition is that you use it a lot and have me round for supper regularly'.
( Monty Boyce, My cheese game is strong, Mon 11 Jan 2010, 16:31, Reply)