Ingredients For the raspberry jam 200g/7oz fresh raspberries 200g/7oz granulated sugar For the doughnuts 75ml/2½fl oz semi-skimmed milk 1 free-range egg ½ tsp liquid glucose 3.5g dried fast action yeast 2 tsp unsalted butter 200g/7oz tipo 00 flour ½ tsp baking powder pinch ground nutmeg pinch salt 1 tsp golden caster sugar, plus extra for dusting sunflower oil, for greasing and deep-frying For the custard 300ml/10½fl oz double cream 100ml/3½fl oz full-fat milk 1 vanilla pod, split, seeds scraped out 5 free-range egg yolks 50g/2oz caster sugar Preparation method For the jam, place a small saucer into the freezer to chill. Place the raspberries into a deep, heavy-based pan and heat until they break down and the mixture starts to boil. Remove from the heat and add the sugar. Stir until dissolved, then return to the heat and bring back to the boil. Cook for 4-5 minutes, until thickened. To test the setting point, remove the pan from the heat. Take your saucer from the freezer and place a drop of jam onto the cold plate. After a few seconds push the jam with your finger. If the jam surface wrinkles then it has reached setting point and is ready. If it slides about as a liquid, then it hasn\'t reached setting point and should be returned to the heat and boiled for a few more minutes before testing again. Pass the jam through a sieve to remove the seeds, then pour into a squeeze bottle and set aside. Set aside some jam in a small bowl for dipping. For the doughnuts, warm the milk gently in a heavy-based pan to blood temperature. Remove from the heat, add the egg, glucose, yeast and butter and whisk until smooth. Sift the flour, baking powder, nutmeg and salt into a mixing bowl, add the sugar then make a well in the centre. Pour in the milk mixture and stir to combine. Bring together to form a dough, then turn out onto a lightly floured work surface and knead for 4-5 minutes, or until smooth and elastic. Shape the dough into a ball and place into a lightly oiled bowl. Cover with cling film or a clean tea towel and set aside to rest in a warm place for 20-30 minutes, or until the dough has doubled in volume. Divide the dough into 25g/1oz pieces and roll into smooth balls. Space out on a lightly oiled plate or baking tray, leaving at least a few inches in between each ball. Cover with cling film and set aside to rest in a warm place further 20 minutes, or until the balls have doubled in size. Meanwhile, for the custard, place the cream, milk, vanilla pod and seeds in a heavy-based saucepan and heat until nearly boiling. Remove from the heat. Whisk the egg yolks and sugar together in a bowl until pale and fluffy. Strain the warm milk through a sieve into the bowl with the yolks and sugar. Whisk until smooth and well combined. Pour the custard mixture into a clean pan and heat gently, whisking continuously, until it thickens enough to coat the back of a wooden spoon. Remove from the heat and pour into a jug to prevent the mixture from cooking any further. To cook the doughnuts, half-fill a deep, heavy-based pan with sunflower oil and heat to 170C/325F (check using a digital thermometer). (CAUTION: Hot oil can be dangerous. Do not leave unattended). Lower 3-4 doughnuts into the pan at a time and fry for 1-2 minutes on each side, or until golden-brown and cooked through. Remove with a slotted spoon and drain on kitchen paper. Check that the temperature returns to 170C/325F before adding the next batch of doughnuts. Roll the doughnuts in golden caster sugar while they are still warm. Make a small hole in each doughnut and pipe in the raspberry jam. Serve the doughnuts with the jam and custard on the side for dipping.