Festive Series 2017

Welcome back beauties! Super glad to be writing to you all again.
And if I have any new readers then Hey! I’m Sophie and I have got you all covered with Christmas this year.
Gifts? yep. Baking? yep. Anything beauty related? double YEP.

So in my opinion you should go grab that box of choccies thats in your cupboard
(you know the ones your mum has reserved for crimbo) plus your preferred tipple (mines prosecco if you’ve got any spare, cheers ) then put your comfiest pj’s on and relax into my little bubble of festive coziness.

It’s been a long time since my last Festive Series so I have definitely ramped it up this year. You can all expect the most sexy, decadent baking recipes every week in December plus a mini daily blog comparing High-end vs High Street Beauty Advent Calendars.

And when I say I’ve ramped it up; I don’t mean Benefit, Clarins or Zoella. I’m talking full scale Charlotte Tilbury’s Naughty or Nice Magic Box. all £150 of it.

I know I’m mad, but I’m so obsessed with that brand I just couldn’t stop myself.

However good old M&S is still the staple High Street Advent, At a very reasonable £35!(Even though it’s worth £100 more than the CT box, I’ll explain all soon darlings)

So watch this space my lovelies, December is within touching distance! So come back on Friday the 1st for the start of all the festive fun!

See you soon, and don’t forget the prosecco next time 😉

All my love, Sophs xo


THE Best Battenburg Recipe

Did you miss me? 😉
Of course you did, I mean how else are you supposed to get your weekly fix of gorge cake and bake recipes combined with lots of fab beauty tips?!

Because we have to face it, reading about products I recommend is just giving you a tiny little excuse to make you feel better about spending the vast majority of the months salary on makeup and skincare. 

Am I right or am I RIGHT? 

Anyway beauties I hope you had the most wonderful Christmas and a happy and healthy new year to go with it! How does a nice little gem of a cake recipe sound to start us off for the year?

Okay okay, so you’ve probably read the title and wondered when I was zapped back to the 70’s to actually fancy baking something so retro.

Well as it turns out Battenburg is pretty fab. A tad Passe I’ll admit, but if baked to perfection (which isnt hard since its so bloody easy) you can turn it into a very impressive little bake that all your nans… *cough* I mean friends, will be clambering over each other to get a piece of.

Plus the boyf would eat battenburg for every meal of the day if it were a possibility, so there’s plenty of demand for it at my end. 

So without further ado, let me show you how to make this badass teatime treat.
Ingredients – For The Yellow sponge:

  • 175g baking spread/ softened butter
  • 175g caster sugar
  • 140g self-raising flour
  • 1/4 tsp vanilla bean paste (vanilla extract will do, but paste preferably)
  • 3 free range eggs
  • 55g ground almonds
  • 1/4 tsp almond extract (optional, depending how almondy you’re feeling)

For The Pink Sponge:

  • Copy the ingredients and method for the yellow sponge but replace the almond extract, if you used it, with some pink food paste/colouring. I used 1/4 tsp but add more if you want a richer colour

For The Build:

  • 1kg Marzipan; you can buy ready rolled or just 2 of the blocks will do just fine
  • 220g Apricot Jam


  1. Get yourself prepped by heating your oven to 160C fan (180C/GM4), as well as greasing and lining your 10×8 inch oblong tin using butter and baking parchment.
  2. Put all of the ingredients for the almond sponge into a mixing bowl and combine for 2 minutes using an electric whisk or using a stand mixer.
  3. Pour the mix into your pre lined tin and bake in the centre of the oven for 27-30 minutes, until it’s springs back when you touch it. After a few minutes remove from the tin and flop it out onto a cooling rack and cover with a tea towel to stop it from drying out.
  4. Line your tin again and make the pink sponge using the same method, but adding the food colouring this time. Once combined, pour into the tin again and bake for the same amount of time. Don’t forget to cover with a tea towel once it’s baked and cooling. 
  5.  Once both sponges are cooled, cut both evenly in half lengthways, then each half in half again. You should have 8 long strips. 
  6. Grab your apricot jam and boil it in a small saucepan, then lay a pink and yellow strip side by side and paint with jam, using a pastry brush and stick them together. Now paint jam across the lengthof those two strips and place two more alternate strips on top – making sure the colours are reversed to create the signature checkerboard effect.
  7. Trim each end to make sure they’re even and put to one side.
  8. Roll out your marzipan to around 2mm thickness on a floured surface. Trim away any excess, and paint the upside with jam. Now carefully wrap your cake in the marzipan, trim away any jagged edges and put on your fanciest serving plate!
  9. Now dust with icing sugar to make it look fancy, and serve to all the people you want to wow.

There, told you it was damn easy!

Give it a go and post your pics on Instagram and tag me @soph__austin – can’t wait to to see all your retro bakes!

I love you all my beauts,

S xoxo

A Two way Pancake Affair…

Buongiorno you wonderful people! I hope you are all fine and dandy and well recovered from the holidays. Personally I could’ve done with another week of rest and relaxation. And wine. And Cadbury selection boxes (other selection boxes are available).

I’m sure now February has arrived in all its’ glory, most of you must already be fretting over what to get your other half for Valentine’s Day. But come on people lets not get too hasty, There is a far more important occasion just around the corner. Well, probably only important to those of you who don’t have someone to get all gushy with on the 14th… And I’m sure from the title, you know that this fabulous occasion I speak of is none other than good old Pancake Day. 

Disclaimer: if you don’t like pancakes and/or have diabetes you should probably cook these recipes for someone else. Copious amounts of sugar were involved in the making of these Pancakes. Sorry, not sorry.

I decided to do a bit of a twist on regular old lemon sugar crepes that most people knock up in this particularly epic day. By all means you can use the basic batter recipes to create whatever flavours you want, but the fillings I’ve put together here are such absolute winners you’ll be eating pancakes for days. Or weeks in my case because I’ve been making them since Christmas. 

Firstly I’m going to share a beautiful sweet American pancake recipe. These little pillows of fluffiness are so delicate you can pair them with any classic toppings like Nutella and banana, maple syrup or simply just a handful of berries and they will taste absolutely divine. 


  • 120g flour
  • 1 teaspoon baking powder
  • Pinch of sea salt, crushed
  • 140ml milk
  • 3 eggs
  • Zest of 1 lemon (optional)


  1. Start by sifting the flour and baking powder into a large bowl, and separating the eggs; putting the yolks in with the flour and the whites in another bowl with the salt.
  2. Mix the yolks and flour with a whisk until it is lump free. Whisk up your egg whites until they reach stiff peaks, then fold the whites into the batter very gently, taking care to keep all the air in the mix. Now that is your basic batter done, dusted and ready to go.
  3. At this point feel free to sweeten it with a tablespoon of icing sugar or add any other bits and pieces you want actually in the pancakes. I went for lemon zest and a handful of grated white chocolate. But that’s just personal preference. 
  4. Now heat a large non stick frying pan on a medium heat for a minute or two, then rub a bit of butter over the base to give the pancakes extra flavour and a golden colour. Pour a small amount of batter into the pan, it should be thicker than crepe batter and just be slightly bigger than a jam jar lid. Cook for a few minutes on each side, flipping in between (be brave and go for the toss, it’s much more fun than using a spatula and being a bore)
  5. Once you’ve stacked up your desired amount of pancakes (I got 11 out of my mix) you can use whatever filling you like.  I decided to drizzle mine with a little maple syrup, chop up some more white chocolate and pecan nuts and sprinkle those on top and inbetween each pancake on the stack. And heavens was it GOOD. 

Righteo, now over to the savoury pancakes. I had these for dinner tonight. I feel like I’ve eaten like a princess. I need to cook myself more meals like this. Plus thanks to None other than Jamie Oliver I have learned a ridiculously easy way to poach eggs. So here’s my twist on a classic eggs florentine using beautiful savoury crepes. Trust me when I say you will want some of this in your life.

Eggs Florentine: Ingredients

For the crepes

  • 140ml milk
  • Salt and pepper to taste
  • 60g flour
  • 1 egg

For the filling

  • 2 handfuls of washed spinach
  • 2 large dollops of Ricotta
  • 2 eggs
  • Hollandaise sauce (totally optional, I left it out of mine)


  1. You need to start by getting prepped. With a recipe like this you need to get everything sorted before you start cooking. Your spinach needs to be wilted so either do it on the hob or steam it, there should be instructions on the packet but about 3 minutes in a steamer should do it. But firstly just put it in the pot all ready to switch on.
  2. Next grab two mugs, and cling film each one. Use a small amount of oil to grease them slightly then crack each egg into the mugs.gather up the corners of the cling film and tie in a knot so the egg can’t escape. Fill a saucepan with water and start heating it up so it’s ALMOST boiling.   
  3. Grab a flat frying pan and get that on the hob ready but don’t turn any heat on it just yet.
  4. Make the batter by sifting the flour, salt and pepper into a bowl, follow by the egg and milk. Now whisk it up until it’s completely smooth, resembling the consistency of double cream.
  5. Okay now you can start heating up your frying pan on a medium heat and wilting your spinach. And don’t forget you now put your eggs in the ALMOST boiling water you prepared a moment ago. And time about 4 minutes for those.
  6. Grease your frying pan with butter and pour a small amount of batter in, just enough to cover the base of the pan. Now cook for a couple of minutes on either side, tossing in between (again, don’t use a spatula because that’s boring). I’ve done 2 pancakes per person.
  7. If you’ve followed my lead everything should be ready at the same time so plate it up, folding the wilted spinach and ricotta in between each one. Then gently cut the cling film off of your beautifully poached eggs and out those on top. Add a bit more salt and pepper on top and just stand back and marvel at your skilled pancakery. But not for too long, get it while it’s hot.

And if you fancy a crepe (no jokes please), but you want it sweet, just take the pepper out and add a spoonful of icing sugar and top with any sweet topping you fancy.

I hope you gauge yourself into next week on these beautiful recipes. I had lots of fun making them, and I hope you and your family do too! 

Lots of love, S x

Lemon, White Chocolate and Ginger Cheesecake Cupcakes!

Yes. You read the title correctly. And whether you are slobbing out at home on a day off like me, sneakily reading this at work whilst avoiding your boss or ignoring the friend you’re meeting for a drink in order to check out this fabulously titled recipe; you must be thanking me. And you are most welcome. 

And since its January and the LAST thing anyone wants to do in January is cook more expensive food. I’ve made this recipe using super cheap ingredients, but still kept the quality in there. Nothing is better than this, except maybe a glass of fizz but that’s a whole other story. Let me tell you a bit about my cheesecakey creations!

Making desserts into cupcake form is something I saw a lot of in 2015 and I thought I would write my own almost hassle free version of a beautiful Cheesecake made with Sicilian Lemons, and a beautiful crunchy all butter biscuit base. Except mine is given a little extra silky goodness in the form of quality white chocolate, in contrast to the addition of the zingy ginger snaps in the base which just makes these cups even more awesome. And let the druelling commence! 

I also thought it would be hassle free in the terms of them being individual cheesecake cupcakes, rather than having to slice a huge one up. These littl’uns are great for packed lunches, stops the kids getting messy with them and stops your other half/housemate/mother from eating a whopping big slice. 

There isn’t much more I can say other than they went down an absolute treat with my colleagues at work. Not that they usually complain at free baked goods. But this must be a good sign that these are worth giving a go! Make sure once you’ve made them you take a picture and upload it to Twitter or Instagram and tag me @soph__austin  



For the base

  • 2tbsp butter, melted
  • 2tbsp soft brown sugar
  • 15 ginger snaps
  • 5 digestive biscuits
  • Pinch of sea salt

For the cheesecake

  • 400g cream cheese
  • 100g caster sugar
  • 2 free range eggs
  • 1 tsp vanilla extract
  • 100ml double cream
  • 100g melted white chocolate (best quality you can afford)
  • Zest of 2 unwaxed lemons


  1. Preheat your oven to 180c/gas mark 4 and line a 12 hole muffin tray with muffin or cupcake cases. I also put a few grains of uncooked rice in the tin BEFORE I put the paper cases in to absorb a bit of the grease from the biscuit base as the cheesecakes cook.
  2. Take all your aggression out on smashing up those biscuits. Because believe me, the ginger nuts need a hell of a bashing. Put all 20 biscuits into a polythene bag, preferably a ziplock one, and bash them, whack them, roll them out til your hearts content. Well, until you have an evenly fine-ish crumb. Feel free to leave a few odd chunks for a bit of texture but it will need to be fine enough to hold itself together. Now put the sugar into the bag and give it a shake up to make sure it’s all mixed. 
  3. Melt down your butter and add into a bowl with the biscuit crumbs and mix until it looks a bit like wet sand. Put 1 tablespoon of the crumbs into each paper case and press down using a spoon to get it nicely packed down. Now bake them off in the oven for about 8 minutes in the centre of the oven. Then leave the tin on top of a wire rack to allow the bottom of the tin to cool slightly while you make the cheesecake mix.  
  4. Turn your oven down to 160c/gas mark 3 and melt your white chocolate over a Bain Marie or in the microwave. Do this first so it can have time to cool slightly.
  5. In one bowl use a whisk to whip your cream just so it starts to thicken. Do NOT over whip.
  6. In another bowl using an electric hand whisk, whip up your cream cheese until it is smooth and no longer lumpy. Add caster sugar, vanilla and salt and mix again.
  7. Crack in the eggs one at a time, mixing well between each one, then fold in your whipped cream and white chocolate until it’s one smooth mix.
  8. Now evenly spoon your mix into the muffin cases and bake in your preheated oven for 20-25 minutes or until they begin to puff up slightly and still have a gentle wobble in the middle.
  9. Once they’re done, turn your oven off but leave them in there with the door open slightly for about 10 minutes but be sure to keep an eye on them.
  10. Take them out and transfer to a wire rack to cool completely.
  11. Now you can decorate them once they’re cool with whatever you like, I chose a dollop of lemon curd and some fresh berries but you could use cream and some lemon zest, continue on the ginger theme and mix some ginger and spices of choice into whipped cream and pipe that on top… Whatever takes your fancy.
  12. Then scoff them. Before any of your work colleagues get a chance. I made the mistake of taking my batch in and I didn’t even get a look in. 

  I hope you lovely bakers give these little delights a go, as I said before please contact me on Twitter or Instagram with a picture of your creations! 

Lots of January love, 

Sophs. X

Biscuit butter AKA The Better Butter

Oh January is here, the snow is finally on its way this week and everyone is still wallowing in the shadows of Christmas past. Well my credit card certainly is, goodness me it’s so battered and bruised after December spending that when I went to use it to pay for a mere cappuccino, it actually let out a cry of despair. 

But fear not fellow internettees, just because it’s January, doesn’t mean we have to keep up this charade, I’m about to give you a gift. Not a Christmas gift but a gift in the wonderful form of a recipe that will blow those winter blues right out of your life.

I’m sure most of you are fed up of cooking for now, so what could be better than a no bake sweet treat? Perhaps maybe 4 or 5  no bake sweet treats, but anyway you get where I’m going with this. I’m going to make the most epic cookie butter known to man, and it uses up all that leftover shortbread your mum got given for Christmas. In my batch that I knocked up last night I used half shortbread and half lotus biscoff biscuits to create a rich, indulgent butter, with a few crunchy biscoff chunks thrown in for good measure. And this is the key  ingredient you can use to create fabulous  buttercream and cheesecakes, not to mention to garnish hundreds of other desserts. 

Oh and FYI, this biscuit butter recipe doesn’t have to be shortbread or biscoff, use whatever biscuits you fancy, although if they are sandwich biscuits, scrape out the creamy middle first.

The ingredient list below is just a guideline; add sweetness depending on your palate. If the consistency is too thin add more biscuit, too thick add a drop more evaporated milk. But my measurements made enough to fill one Kilner jar. 


  • 125g shortbread 
  • 125g biscoff
  • 100ml evaporated milk
  • 75g butter, melted
  • Generous pinch of sea salt
  • 3 tbsp light soft brown sugar
  • 1 tsp vanilla extract 


  1. To make any biscuit butter you really need a food processor. So get that out and once it’s set up, throw in your biscuits and pulse them until they are a fine crumb.
  2. Then pour in the melted butter and evaporated milk and whazz it up for about a minute. If it’s too thin just add more crumbled biscuits, and if it’s too thick just add a small drop more of evaporated milk.
  3. Okay now taste it, if you don’t have a very sweet tooth this might be just the ticket. However in my case, I needed just a little touch of something else. So I added the sugar, salt and vanilla. My measurements are listed above however just adjust them to suit you.
  4. Now mix it all up again then spoon into a sterilised jar or container.
  5. Now to consume this wonderful butter you can spread it on a toasted hot cross bun, garnish your ice cream or desserts with it, or mix it up with cream cheese and whipped cream to make a smashing cheesecake. 

Remember with a recipe like this that doesn’t need baking you can afford to wing it. Adjust the measurements to suit you and what you have available. The possibilities are endless! And fabulous. Don’t forget to post your pictures on Instagram and tag me @soph__austin 


    I know it’s a bit late for a Christmas dessert, but if you’re like me and have another roast dinner tomorrow and you’ve been a wally and forgotten the dessert, and the thought of even attempting to enter a shop on Boxing Day fills you with utter dread; or you’ve decided to be Nigella this year and make an epic centrepiece from scratch then look no further fellow chocolate lovers because I have just the ticket, it’s my most rich and decadent ULTIMATE Yuletide Log!! But with a twist (naturally I wouldn’t be boring)

    This Yule log is inspired by a recipe I’ve seen on Cupcake Jemma’s YouTube channel, which I’ve tweaked and pimped up to make it even more epic. Which should give all you lovely people a bit of luxury and decadence amongst all the increasing stress of Christmas.

    This fantastic Swiss roll sponge recipe will be great for your big Yule log, or alternatively you can follow my steps up to spreading the cream, then cut the sponge into equal oblong shapes and roll them into minis.

    The yield of this recipe makes one centrepiece Yule log or 8 minis.



    • 3 large free range eggs, separated
    • 75g caster sugar
    • 25g cocoa powder
    • 1 tsp cinnamon
    • 1/2 tsp ground ginger
    • Pinch of cloves


    • 100g unsalted butter
    • 160g icing sugar
    • 25g cocoa powder
    • 70g chocolate, melted
    • 1 tsp Christmas Cake Curd
    • Up to 75ml Baileys


    • 100g dark chocolate (the best quality you can afford)
    • 115ml double cream

    I have listed ingredients for ganache because the big Yule log is best with cream in the middle and buttercream on the outside in my opinion, however if you opt to make this recipe into the 8 minis, I’d use the buttercream recipe for the middle and ganache on the outside. But feel free to mix it up a bit and be creative (well as creative as you can be with a Yule log)


    1. Start by separating your eggs into whites in one bowl, yolks in another. Whip up the egg whites using a hand whisk until they have soft peaks. Then add 25g of the sugar and whip up again until they have stiff peaks. Now set this bowl aside.
    2. Now using your hand whisk again whip up your egg yolks and the remaining 50g of sugar for a few minutes until it’s doubled in volume and turned a buttery light yellow colour. Then sift in the cocoa and spices and fold them in gently until combined. This mixture will be very thick and sticky so bare with it, it will look more like a sponge mixture in a minute.
    3. Now in four stages fold in the egg whites to the yolk and cocoa mixture. The first spoonful can be folded a bit more vigorously just to loosen it up a bit. Then gently with the other additions to keep as much of that precious air in the mixture as possible.
    4. Prepare a Swiss roll tin or a shallow baking tin by greasing and lining with baking parchment and pour your mixture in. Use a cranked palette knife to guide it to the edges and level it out gently. Now bake it in the centre of your oven for 10-12 minutes, or when it’s just springy to the touch at 180c or gas mark 4.
    5. Once it’s baked turn it out onto a clean chopping board and cover it with a clean tea towel as it cools. After about 10 minutes of cooling you’ll need to roll the sponge up with the to make sure it won’t crack, but in the meantime you can whip up your cream.
    6. Whip the cream until it’s at soft peaks, go too far and you’ll have made your own butter. Then whisk in the baileys.
    7. Now unroll the sponge and spread the cream on gently, but not too thickly otherwise it won’t roll up tightly.
    8. Be careful with this bit and roll it up again, but obviously without the paper inside.
    9. Now if you’re making the buttercream whip up the butter until it’s paler in colour, then whisk in the sugar, melt the chocolate in the microwave or over a Bain Marie then mix that in with the cocoa powder, baileys and Christmas cake curd until it’s all smooth. Fill up a piping bag with a star nozzle in it with your buttercream and pipe onto your log until it looks sufficiently loggy. Don’t forget to pipe the spiral on both ends.
    10. Alternatively if you’re opting for ganache, heat the cream over a low heat until it’s nearly at a boil but don’t actually let it boil, then pour it over the chopped chocolate. Leave it to stand for about a minute or two then stir it until it’s a glossy, smooth mixture. Give it 5 minutes to thicken then spoon onto your log and with a palette knife, spread it all out evenly, again not neglecting the ends. After about 5-10 minutes to let them set slightly, use a cocktail stick or a fork to make log effect wiggly lines down each log, and use a single cocktail stick to create a spiral on either end.
    11. Now make it snow on top with icing sugar in a sieve, and top each one with little fondant holly decs you can easily buy from most supermarkets, but I made mine with fondant I dyed green and red.
    12. Don’t give it to your guests, just eat it all yourself. I did.

    Oh and I hope you all have had a wonderful Christmas, I must say with all this liquor, mine has been very merry indeed. And a very healthy (well after this it won’t be) and happy new year X


    The third recipe of The December Project sees me going out of the box with baking… And not actually baking anything. I KNOW. This week sees the return of the inevitable Christmas Cake Curd from M&S plus I have had to be a real health guru (ha) and deep fry since the recipe is for…. GINGERBREAD DOUGHNUTS. And I don’t care what anyone says, baked doughnuts just aren’t as good as real, hot, fluffy, fried doughnuts. 

    As gorgeous as they are and as wonderful as the idea of combining gingerbread flavours with a doughnut, I can’t take full credit. The idea for this recipe came from the one and only queen of the kitchen. In my house anyway. It’s my nan! 
    So it was last week when I was a little stuck for inspiration, I wanted to do something new so I decided to ask my nan if she had any thoughts on what my recipe could be. She just instantly, barely giving me time to finish the sentence, yelled ‘CHRISTMAS DOUGHNUTS’. And thus, the inspiration for gingerbread spiced doughnuts was born. So nan gets the credit for thinking them up, but I can’t even take full credit for making them since I bought in my trusty work best friend Kelly (Instagram @kellyrusso19) to be my sous chef. And what a fantastic job she did.
    So down to the nitty gritty; the recipe for these doughnuts is very easy, it just takes a hell of a long time inbetween making the dough and actually frying them. 


    Yield: 20-24 doughnuts

    For the doughnuts

    • 500g plain flour
    • 7g dried yeast
    • 4tbsp golden caster sugar
    • 1 tbsp light soft brown sugar 
    • 1 tsp salt
    • 250ml warm milk
    • 50g melted butter
    • 1 beaten egg

    For the frying/filling/coating

    • 2 litres vegetable oil
    • 350g golden caster sugar
    • 50g Demerara sugar
    • 2 tsp mixed spice
    • Pinch of ground cloves (optional)
    • Pinch of extra cinnamon
    • Pinch of salt
    • 1/2 tsp ground ginger
    • 1 tub fresh vanilla custard (not long life)
    • 2 tbsp M&S Christmas cake curd


    I find it easier to use a stand mixer with a dough hook to mix up this dough since I can’t be bothered to knead dough for 5 minutes and ruin my nails. However you can just use a spoon to get it combined then knead it vigorously for 5-6 minutes on a lightly floured surface. 

    1. Measure out all your doughnut ingredients that I’ve listed above in the top list and whack them all in you stand mixer bowl and let it knead away with your dough hook attachment for 5-6 minutes. After this time it should have formed a ball and will look visibly smoother and when you pull it off the hook it will feel very elastic and bouncy. If you’re kneading by hand and it’s not quite elastic enough, persevere until it does. 
    2. Place the dough into an oiled bowl and cover with cling film and then a tea towel and leave in a dry warm place to prove for an hour until it has doubled in volume.
    3. Then make little golf ball size shapes with your dough, ensuring it is tightly rolled, and place them on a floured tray with lots of space inbetween each one. Now cover with a tea towel and prove again for about half an hour until they have puffed up.                    
    4. Now forget about the dough balls for now and concentrate on mixing your sugar, and custard filling. Measure out your golden caster sugar, Demerara sugar and spices of choice from the list above and mix them well in a shallow bowl.
    5. In a separate bowl pour out your custard and use a fork to mix in the Christmas cake curd well until there are no lumps.
    6. Next heat up your oil to 160-165 degrees celcius. Or if you don’t have a temperature probe just drop a small piece of dough in, and if it bubbles around the edge but doesn’t fizz rapidly then it’s good to go. If it’s fizzing, it’s too hot.
    7. Now fry your doughnuts in small batches for 2-3 minutes on either side. Then, working quite quickly, toss them in your spiced sugar to ensure it sticks. Then let them cool slightly before filling. 
    8. Then use a chopstick to puncture a hole in each of your doughnuts and wiggle it around to make room for lots of custard. Now fill a piping bag with your custard and fill each one.
    9. Plate them up and scoff them all before anyone else finds them.