Dunkeys

I am certain these must be known to other families by other names - particularly those with armed service backgrounds. This recipe forms part of a 'full English breakfast' and originates with my father-in-law's national service in the 1950s and was carried back to suburban London to nourish his growing brood. It was a great favourite with the sons and has now passed into their families. There was a suggestion that it was a variation on the word donkey, in honour of the poor beast my father-in-law shot in error whilst on guard duty when stationed in Egypt. This is probably untrue but it's a great story!

A dunkey is fundamentally a whole lump of flour-based carbohydrate cooked in the fat from the fried breakfast whose flavours it will absorb. It may not sound the most inviting think in the world, but once you have tried one I doubt you will turn back.

A word on 'full' breakfast for the uninitiated: these are not for the faint hearted. It is not an everyday sort of breakfast, or even weekly for that matter - in fact I suspect nutritionists worldwide weep at the mere whisper of the concept. But once in a while it is a neccessary evil. There are ways to make it healthier but you won't find them here. A typical full English chez moi consists of many, if not all, of the following in varying quantities: Bacon, sausages, eggs, mushrooms, courgettes, tomatoes, toast and dunkeys.

Dunkeys

INGREDIENTS
2 cups self-raising flour
salt
pepper
milk

METHOD

1. Place flour into bowl
2. Season to taste
3. Add enough milk to form a stiff dough
4. Separate into required number of dunkeys (this will make 2 large or small) - do not attempt to shape at this time
5. Once bacon/sausage has been fried, drop dunkeys into same pan
6. When first side has cooked and hardened, flip and press down to make a thick patty shape
7. Cook second side until golden brown then serve

I am not sure there is a better way to soak up the ill effects of an overly enthusiastic 'night before'