Camp doughnuts (jam eggy bread)

1. 1

   Butter two slices of the bread and spread them thickly with the jam. Sandwich with the remaining slices.

2. 2

   Whisk the egg, milk, sugar and vanilla together in a large bowl.

3. 3

   Make the cinnamon sugar by mixing the caster sugar and cinnamon together and scattering over a small baking tray.

4. 4

   Heat 2 teaspoons of the oil and the remaining butter in a large non-stick frying pan over a medium heat. Soak one of the sandwiches in the egg mixture for 8-10 seconds on each side and place gently into the hot pan. Cook for 2-2½ minutes on each side, or until golden-brown and hot through. It's important to do this on a medium heat so the mixture has time to puff up and cook in the middle without burning. Remove the sandwich from the pan and turn in the cinnamon sugar while you repeat the process with the second sandwich.

5. 5

   Cut in half diagonally and put on plates. Serve with whipped cream (see tip below).

1 serving ≈ 175 g

Nutrition values are estimates. - means data is unavailable.