Pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4 and grease two 6-hole donut tins with butter or a baking spread (or one 12-hole donut tin)
Place the self raising flour, caster sugar and dried cranberries into a large mixing bowl and stir together. If there are any larger pieces of cranberry, cut them into smaller pieces before adding to the bowl
In another mixing bowl, or a jug, whisk together the milk, vegetable oil, vanilla extract and eggs
Pour the milk mixture into the flour mixture and whisk everything together until smooth and combined
Divide the batter between the trays. You can put the batter into a piping bag or a jug to make it a bit neater to dispense into the trays, but you can do it with a spoon too
Bake them for 12 minutes, then remove them from the tin (I use a spoon to gently prise them out) and leave to cool on a cooling rack
To decorate, set the donuts onto a cooling rack with a baking tray or some baking paper underneath to catch any drips
Melt the white chocolate. I do this in the microwave. Blast it for 30 seconds, then stir, then blast in 10 second intervals, stirring between each one
Add the pink food colouring to the white chocolate and stir until your desired shade is reached
Dip the top half of the donuts into the coloured chocolate, then set them back on the cooling rack
Melt the white chocolate for the drizzle in the same way and put it into a small piping bag
Drizzle the white chocolate over the donuts and add sprinkles while it is still wet. Then leave them to set fully
Store leftover in an airtight container and eat within 3 days