Today I went down an escalator and entered a magical world – okay so it was the ground floor of the Westfield shopping centre in Stratford, but it was still magical because was within it was a stall selling ‘reduced in fat’ doughnuts. Any minute I was expecting a unicorn or a flurry of pixies with shopping bags to run past. but no, it’s true. The Dum Dum donuts lower-fat doughnut has arrived.
What are Dum Dum Donuts?
I admit, the name was ringing bells in my head. A day or so ago I’d seen something in the Daily Mail about a new lower fat doughnut.
To be honest, I didn’t read it at the time. I don’t like doughnuts. They’re greasy and sticky – like eating really messy jam and toast (and I never eat jam on toast) but as I was standing in front of about 35 of them it seemed rude not to look.
And there on the stall was the magic word ‘Banoffee’ and next to it, were round doughy balls of toffee and banana cream-filled goodness. They had my attention.
‘So tell me why they’re better then,’ I asked the man behind the counter. It turned out that man behind the counter was the dad of chef, and creator of Dum Dum, Paul Hurley. ‘They’re baked,’ said Dad. ‘Not deep fried. They’re made as normal, sprayed with a little polyunsaturated fat and then baked.’
The result, he told me was a jam doughnut that had about 6g of fat, roughly half that of a normal doughnut.
I asked about the calories in a dum dum doughnut – Dad said a jam one weighed in at about 180 calories – a normal jam doughnut has about 270.
So what about the object of my desire. The Banoffee. ‘That’s a bit more,’ he said. I didn’t ask how much more (though reading the Daily Mail as I write this, I’m thinking it’s closer to the 350 suggested in their piece).
At this point, I didn’t care. I had already walked around the shops for two hours, I was ordering my lunchtime burrito sans wrap (saving me, as anyone who read my Chipotle post knows, nearly 300 calories), I was having the doughnut.
What Did It Taste Like?
So, I did. And I carried it all the way home and I made a cup of tea and I sat down and it was good.
It’s drier than a normal doughnut, but that’s because you don’t get that slick of grease as you bite into it. The banana and toffee creamy bits were as good as I was hoping.
I only ate half.
I saved the other half for The Boyfriend. He moaned that it wasn’t a jam one, but agreed. It was pretty darn good.
This was a terrible thing. The fact that they’re aren’t sickly and greasy could make it very easy to eat them again!
After all, even though they have half the fat, they still have carbs (my waistline nemesis) and banana and toffee filling is not exactly lacking in sugar.
Even worse though was that they also make a baked cronut – the croissant/doughnut hybrid. This is the first baked version in the world.
I had been given a tiny sliver of the raspberry cream one to try before I left the stall. That was even better than the doughnut. I am fixated.
I want a whole one. I want a whole one very, very badly.
Thankfully, London is over an hour away so my descent into cake addiction is easily curbed!
Now I originally wrote this piece back in 2015 when Dum Dum donuts launched – at that point, their lower fat content and how many calories were in a Dum Dum donut, were part of their selling point – but, updating this post today in 2019, I see they don’t list the calories on their website so, while I’m hoping the information is still correct, it’s hard to tell.
They do still sell themselves on being baked and not fried though so, they should still be in the same ball park.
If you want to find out more re Dum Dum Donuts, their website is at dumdums.co.uk