Drizzle doughnuts

This mixture is enough to make 18 mini doughnuts, but if you have a deeper pan it may make less, so check your cooking times before you start.

MAKES ABOUT 18 PREP 15min COOK 30min (three x 10min)

• 175g (6oz) plain flour

• 125g (4oz) caster sugar

• ½tsp baking powder

• ½tsp bicarbonate of soda

• 1 medium egg

• 100g (3½oz) natural yoghurt

• 1tsp vanilla extract

• 50g (2oz) unsalted butter, melted and cooled slightly

FOR THE ICING

• 250g (9oz) fondant icing sugar

• Food colourings of your choice

• Assorted sugar sprinkles

YOU WILL NEED

A lightly buttered doughnut pan (we used a six-hole pan from Sainsbury’s); plastic piping bag 1 Preheat oven to 180°C (160°C fan) mark 4. Mix all doughnut ingredients in a bowl to create a smooth batter. Place the mixture in the piping bag and snip off a 1cm (½in) wide hole.

2 Pipe about a third of the batter in the doughnut pan rings so they’re about one-third full (the mixture should not come higher than the dimple in the middle).

3 Bake for about 10-12min, until risen and slightly browned. Remove from the tin and place on to a wire rack; refill tin with more mixture and bake. Repeat again with the third batch.

4 If the doughnut holes have closed up, use a round cutter to cut out the centres while cakes are still warm.

5 Mix fondant icing sugar with enough water so it’s thick but pourable, adding food colouring, if you wish; drizzle over doughnuts and add sprinkles. They will keep for 2-3 days in a cake tin.