Place the cranberries into a bowl, add the whisky and cover

Leave to soak overnight

Place the milk into a microwavable jug and warm

Add the yeast to the milk, mix in and set aside

Place the flour, fructose and lemon zest into a mixing bowl and stir to combine

Add the milk and mix in using a spatula

Pour in the egg, add the salt, nutmeg and butter and mix to combine

Drain the cranberries and stir into the mixture

Cover with clingfilm and leave to prove until doubled in volume

Stir the mixture, cover and leave to prove until doubled in volume

Place the oil into a heavy bottomed sauce pan and heat to 190° Celsius

Stir the batter and using an ice cream scoop, drop two dollops of batter at a time into the oil

Cook for 90 seconds a side

Remove from the oil and place onto paper towels to drain

Once they are all done, transfer to a plate and dust with icing sugar

Serve immediately