Apricot Doughnuts Recipe

225 g/8 oz/2 cups self-raising (self-rising) flour
50 g/2 oz butter or hard block margarine, diced

Milk, to mix
500 g/1 very large can of apricot halves, drained and dried on kitchen towels
Oil, for deep-frying
Caster (superfine) sugar, for coating

Method:

Put the flour in a bowl. Rub in the butter or margarine until the mixture resembles breadcrumbs. Mix with enough milk to form a soft but not sticky dough. Knead gently on a lightly floured surface. Divide into 12 small balls. Flatten each piece and shape around two apricot halves, paired to form a whole apricot. Pinch the edges firmly together to seal. Deep-fry in hot oil for 4-5 minutes until golden brown and cooked through. Roll the
doughnuts in caster sugar and serve straight away while still hot.