Preheat the oven to 175ºC/350ºF/Gas mark 4

In a large mixing bowl, cream the 70g/2½oz softened butter and 125g/4½oz caster sugar

In a small measuring jug, beat the egg before adding the vanilla essence

Add the egg mixture to the butter & sugar mixture until well combined

Add the milk a little at a time, stirring constantly

Sift the baking powder and salt with the flour before folding it into the wet mixture

Pipe the mixture into the doughnut tin so each cavity is about half full

Pop the tin into the oven and bake for 12-15 minutes or until the doughnuts begin to turn a golden brown

Turn the doughnuts out on to a wire cooling rack

Repeat instructions 9-12 twice more or until you run out of doughnut batter

In a cake tin or casserole dish mix the 60g caster sugar with 1tsp ground cinnamon

Using the pastry brush, brush the melted butter on to the first batch of 12 doughnuts

Put these doughnuts into the tin/casserole dish and shake lightly

Turn each doughnut over and shake again until covered

In a shallow bowl, mix the icing sugar with the tablespoon of water to form a thick paste

In another 2 shallow bowls, decant the hundreds & thousands into one and the chocolate crispies into the other

One by one, carefully dip 12 of the doughnuts into the bowl of icing before dipping them into the bowl of hundreds & thousands and place them back onto the wire rack

Dip the last batch of 12 doughnuts into the bowl of icing before dipping them into the bowl of chocolate crispies and place them back onto the wire rack

They're ready to enjoy!