These doughnuts were sold piping hot in baskets on the quayside at Ventnor, Isle of Wight, in the nineteenth century and were extremely popular with those who had been sailing or fishing. Traditional doughnuts are made with yeast; this is a local variation. The cinnamon sticks were eaten with the doughnuts but may be considered rather strong today.
Cream the butter into
Divide the dough and roll into ping-pong-sized balls.
They will almost double their size as they cook. Drop them into very hot oil and deep fry for 3 to 4 minutes until brown all over. Turn them out on to
©1980 The Estate of Elizabeth Ayrton