I found it rather amusing and, I must admit, slightly irritating when I came across Eric Snaith’s recipe for a deep-fried jam sandwich. He apparently came up with the idea while thinking about scouts enjoying sandwiches over a campfire. This unique dish has now been added to the menu at the grill at Norwich City, thanks to Delia Smith (Better than a doughnut? Delia Smith dishes up a deep-fried jam sandwich, 14 July).
During my upbringing, we used to have what we called jam fritters, which were made by our mother (who sadly passed away last year at the age of 98). Money was tight, but my mother was a talented cook. Despite her difficult childhood and the rationing period, she had a knack for making something delicious out of very little. We always had a pudding after our midday dinner and a cake after our evening tea, a meal we had later in the day. Fritters came in various forms, including banana, pineapple, and, when there was nothing else available, jam. They were prepared just as Snaith describes – a jam sandwich dipped in batter and deep-fried. I believe the crusts were removed. Absolutely delightful!
Helen Lloyd
Bronygarth, Shropshire
I was quite taken aback that the article about Delia Smith’s fondness for deep-fried jam sandwiches made no mention of the deep-fried jeely pieces served at Stravaigin 2 restaurant in Glasgow. These were actually invented there in response to the famous deep-fried Mars bar sold in a chippy in Stonehaven.
After experimenting with various options, the chef came up with a brioche-style bread filled with fresh strawberry puree, coated in a light pancake batter, and deep-fried. It was served with Carnation milk ice-cream. I can personally attest to the dish’s deliciousness, although sadly, Stravaigin 2 is no longer in operation.
Roger Downie
Glasgow
Well, I can’t speak for its “interesting” or “adventurous” qualities, or the fact that it was “imagined… while thinking about scouts having sandwiches over a campfire,” but I can definitely vouch for the fact that deep-fried jam sandwiches are absolutely delicious. My mother used to make them for us back in the early 1970s. She called them “poor man’s doughnuts” and claimed she got the recipe from my grandmother.
Karen Dyson
Manchester
The deep-fried jam sandwich was a delightful treat we indulged in 60 years ago at my boarding school in Sussex. We suspected that it was often served in the dining room to use up stale bread. It was one of the few things we eagerly anticipated at mealtimes.
Judy Ford
Nelson, Caerphilly
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