Christmas doughnuts with mulled wine

Method

1. For the Christmas doughnuts: dissolve the yeast in the milk in a bowl. Sift the flour, salt and cardamom into another mixing bowl. Using a sharp knife, slit the vanilla pods lengthways, scrape out the seeds with the tip of thr knife and add them to the dry ingredients with the sugar.

2. Whisk the egg yolks into the milk mixture, using an electric mixer if possible. Add the dry ingredients and beat to make a dough.

3. In a separate bowl, whish the egg whites until stiff peaks form when the whisk is removed from the bowl, then fold them into the dough. Leave the batter to stand for 40 minutes.

4. Heat the pan over a medium heat. Add some butter and when it has melted, pour in some of the batter. Cook for 3-5 minutes or until golden-brown underneath, then turn the doughnuts over so that they form a ball. Continue frying for about 5 minutes, then remove from the pan and repeat with the remaining batter, using up the butter as you go.

5. Dust the doughnuts with icing sugar and serve immediately with raspberry jam for dipping.

6. For the mulled wine: put the water in a saucepan with the cinnamon stick, cloves, dried orange zest and cardamom pods and bring it slowly to the boil.

7. Reduce the heat and simmer for 15 minutes, then turn the heat off and leave to stand for another 15 minutes before draining the mixture through a sieve. Discard the spices and save the liquid.

8. In a saucepan, combine the spiced liquid, red wine and sugar and bring slowly to the boil, reduce the heat and simmer for 10 minutes.

9. Add the aquavit or vodka, if using, the raisins and almonds and simmer gently for 5 minutes, but do not let it boil. If you prefer a sweeter drink, add more sugar. Serve in tall glasses with spoons with the doughnuts on the side.