Nigerian egg roll

Step 1: Boil 8 eggs for 10 minutes, cool in cold water and peel. Pat them dry.

Step 2: Mix 16 oz plain flour, 2 ⅞ oz caster sugar, 2 tsp baking powder, ½ tsp ground nutmeg and ½ tsp salt in a bowl, keeping back 2 tbsp of flour on a plate.

Step 3: Rub 2 ½ oz butter or margarine into the flour with your fingertips until it looks like breadcrumbs.

Step 4: Beat 1 egg with most of ¾ cup whole milk and add to the bowl. Mix to a soft dough that doesn't stick to your hands, adding the last of the milk only if it is dry. Knead for 1 minute and rest it, covered, for 10 minutes.

Step 5: Divide the dough into 8 balls. Roll the boiled eggs in the reserved flour.

Step 6: Flatten a ball of dough into an oval about 5 mm thick, sit an egg in the middle and draw the dough up around it, pinching the seams closed and rolling it between your palms into a smooth oval with no cracks.

Step 7: Heat 4 ¼ cups vegetable oil in a deep pan to 325°F, a little cooler than for most frying.

Step 8: Fry 3 or 4 rolls at a time for 7–8 minutes, turning often, until evenly deep golden. Cut the first one open to check the dough next to the egg is cooked, not gummy.

Step 9: Drain on kitchen paper and cool slightly before eating. They keep for a day in an airtight tin.