Fritule

Step 1: Soak 2 ⅛ oz raisins in 3 tbsp orange juice while you make the batter, so they plump up.

Step 2: Stir ¼ oz fast-action dried yeast and a pinch of the ⅛ oz caster sugar into ¾ cup whole milk and leave for 10 minutes until frothy.

Step 3: In a large bowl mix 10 ½ oz plain flour, the rest of the 1 ¼ oz caster sugar and 1 pinch salt. Add the yeast milk, 1 egg, 1 tbsp orange zest, 1 tsp lemon zest and 1 tsp vanilla extract, then beat with a wooden spoon for 3–4 minutes into a thick, sticky, elastic batter that falls from the spoon in ribbons rather than pours. Stir in the raisins and their juice.

Step 4: Cover and leave in a warm place until doubled and full of bubbles, about 1 hour.

Step 5: Heat 4 ¼ cups sunflower oil in a deep pan to 350°F, or until a small drop of batter rises at once and sizzles steadily rather than violently. Never fill the pan more than a third deep.

Step 6: Dip a teaspoon in a cup of water, scoop a walnut-sized blob of batter and push it into the oil with a second wet spoon. Fry 8–10 at a time; most will turn themselves over. Cook until puffed and deep golden all over, 3–4 minutes, turning any that stay put.

Step 7: Lift out with a slotted spoon and drain on kitchen paper. Break one open to check the inside is fluffy and dry, not wet. Dust generously with 4 tbsp icing sugar while still warm and eat the same day.