Pour the oil into a medium saucepan so it’s about 4cm deep, then pop it over medium heat. You’re aiming for 170–180°C. No thermometer? Just drop in a little batter – if it sizzles nicely without spitting, you’re good to go.

In a large bowl, stir together the flour, baking powder and caster sugar.

In another bowl, whisk the eggs, milk and melted butter (or dairy-free spread) until smooth.

Add the wet ingredients to the dry and whisk until you’ve got a thick, lump-free batter. It should cling to the whisk rather than streaming off like pancake batter.

Once the oil is ready, scoop the batter with an ice-cream scoop and carefully drop it in from just above the surface. A quick, clean drop helps keep the doughnuts round – it might take a couple of goes to nail the shape.

Fry each doughnut for 1–2 minutes, flipping if needed so they brown evenly. Keep an eye on the oil temperature as you go. Once golden, lift them out with a slotted spoon and rest them on kitchen paper to drain.