With the nation received its baking fix once again with the return of the Great British Bake Off, here's a recipe from Star Baker and GBBO quarter finalist Benjamina Ebeuhi.

Benjamina’s coconut and raspberry doughnuts with a prosecco glaze made with the new Flora Freedom Dairy Free spread are the perfect recipe for bakers of any level.

Benjamina said: “Great flavour doesn’t need great effort. These spreads are a simple and convenient way to add flavour and depth to any meal of the day.

"They’re also a perfect alternative to dairy in cooking, having a creamy soft consistency and the right qualities for easy mixing, creaming and spreading.”

Coconut and Raspberry Baked Doughnuts with a Prosecco Glaze makes 12

  • 120g Flora Dairy Free Coconut Spread, melted , plus extra to grease
  • 200g Plain Flour
  • 120g Caster Sugar
  • 1 ½ tsp Baking Powder
  • ½ tsp Bicarbonate of Soda
  • 65g Desiccated Coconut
  • 240ml Buttermilk
  • 2 Medium Eggs
  • ½ tsp Vanilla Extract
  • 3 tablespoons Freeze Dried Raspberries

Prosecco Glaze

  • 150g Icing Sugar
  • 70ml Prosecco
  • Pink Food Colouring
  • 1 tablespoon Freeze Dried Raspberries
  • 2 tablespoons Toasted Coconut Flakes
  • Edible Flowers (optional)

Grease the doughnut pan well with some Flora Dairy Free Coconut and Almond spread and preheat oven to Gas Mark 4/180C/350F.

• In a large bowl, sift together the dry ingredients and set aside.

• In a separate bowl or jug, whisk together the buttermilk and eggs. Stir in the vanilla and melted spread.

• Add the wet ingredients to the dry and stir very gently until just incorporated. Be careful not to overmix! Add in the freeze dried raspberries and stir gently until combined.

• Pour the mix into a large disposable piping bag and snip off the end (A food bag also works fine) Pipe the mix into the doughnut pan and fill about halfway up.

• Bake for 10-12 minutes until fully cooked and they spring back when you touch them • Allow to cool for a few minutes before transferring to a wire rack.

• Repeat with another batch until all your batter is used up.

• To make the glaze, whisk together the icing sugar, prosecco and food colouring. It should be thick enough to coat the back of a spoon. If it’s too thin, stir in more icing sugar.

• Dip one side of each doughnut into the glaze and decorate with freeze dried raspberries, coconut flakes and edible flower