Oliebollen

Step 1: Soak 3 ½ oz raisins and 2 ⅝ oz currants in hot water for 10 minutes, then drain and pat dry. Wet fruit spits in the oil.

Step 2: Stir ⅓ oz fast-action dried yeast and 1 oz caster sugar into 2 cups whole milk. In a large bowl mix 1 ⅛ lb plain flour and 1 tsp salt, add the yeast milk and 1 egg and beat with a wooden spoon for 5 minutes into a thick, sticky, elastic batter, somewhere between a dough and a pancake batter.

Step 3: Fold in the dried fruit, 1 apple and 1 tsp lemon zest. Cover and leave in a warm place for about 1 hour, until doubled and full of bubbles.

Step 4: Heat 8 ¼ cups sunflower oil in a deep, heavy pan to 350°F. Use a thermometer: below 350°F oliebollen soak up oil and turn greasy, above 375°F they brown before the centre cooks.

Step 5: Scoop a ball of batter with an oiled spoon, push it into the oil with a second spoon and fry 4 or 5 at a time. They usually flip themselves; turn any that don't.

Step 6: Fry for 6–7 minutes in total, until deep golden brown and they sound hollow when tapped with a spoon. Break the first one open to check the inside is fluffy, not doughy.

Step 7: Drain on kitchen paper and dust thickly with 2 ⅞ oz icing sugar while still warm.