Custard doughnuts with ricotta, blackberries and pistachios

Preparation time
1-2 hours

Cooking time
10 to 30 mins

Serves
Serves 6

Dietary
Vegetarian


By Matt Tebbutt
From Saturday Kitchen

Ingredients

For the doughnuts

  • 150ml/5fl oz full-fat milk
  • 50g/1¾oz butter
  • 200g/7oz self-raising flour
  • 50g/1¾oz caster sugar, plus 50g/1¾oz for dusting
  • 2 free-range eggs
  • vegetable oil, for deep frying

For the filling

  • ½ vanilla pod, split and seeds scraped
  • 1 orange, zest only
  • 400g tin custard

To serve

  • 250g/9oz ricotta
  • 1 tsp icing sugar
  • 1 tbsp pistachio slivers
  • 1 tbsp pomegranate seeds
  • 4 blackberries, cut in half
  • small basil sprigs
  • 1 tsp pomegranate molasses
Print Friendly, PDF & Email

Share this post

PinIt
data-matched-content-ui-type="image_card_stacked"
scroll to top