Method

Preheat the oven to 170°C fan/gas mark 5. Generously grease a 23cm square dish.

Lay out the doughnuts with the jam facing up. 

Add the milk, cream, vanilla, sugar and eggs to a jug and give it all a good whisk.

Pour the mixture over the doughnuts, gently pressing them down so they are submerged.

Put the dish to one side for 30 minutes, so the doughnuts can soak up the mixture.

Bake in the oven for 30-35 minutes, until the centre of the pudding is slightly wobbly.

Set aside to cool for 10 minutes. Dust with the icing sugar before serving.

Nadiya’s Tip: "I used 6 large doughnuts, but some supermarkets sell smaller ones. If yours are small, you might like to use 8-10 doughnuts instead of 6."