We've had battered pigs in blankets and battered Brussels - now the latest festive foodstuff to be given a battered twist is mince pies.
Head chef Andy Goodbourn came up with the love-or hate-it idea to give diners at Burton Joyce pub The Nelson something different over the Christmas season.
The mince pies, supplied by Nottingham's Baz the Baker at Bake Off and Pie, are coated in batter and deep-fried for two minutes.
Once golden brown, they're dusted with cinnamon sugar and served with cranberry purée and a scoop of rum and raisin ice cream.
The battered mince pies, which have been trialled this week, will be officially launched on Sunday. December 1,
"We fancied trying something different. It's a cross between a doughnut and a McDonald's apple pie," said Andy, who took inspiration from battered creations on sale at his boss John Molnar's other business, the Cod's Scallops.
"Reaction has been mixed but once they try it they're 'ooh it's like a doughnut.'"
Our verdict? If you like mince pies and doughnuts you're onto a winner.
The batter is light and crisp and adds a new dimension to a normal mince pie. After two minutes in a deep fat fryer we expected the mincemeat to be nuclear. Erring on the side of caution, we take a small bite to find a pleasantly warm temperature - not burn-the-roof-of-your-mouth hot.
The cinnamon sugar, tangy mincemeat and cranberry purée are full of festive flavour. Even our mince pie loathing photographer had to admit he enjoyed it.
The battered dessert is £6 at the pub in Chestnut Grove and will also be available as part of the set menu throughout December.
A typical mince pie has around 250 calories but deep-fried in oil will add a lot more. Not to worry, says Andy. "I'm told that calories don't count in December."
