One of Dad’s retro favourites. Mum knows the recipe by heart, adapted from The Dairy Book of Home Cookery by Sonia Allison (revised edition 1978), and likes to add extra fruit.

200g SR flour
100g marg
75g caster sugar
100g dried fruit (and then an extra 50g)
1 beaten egg
2 teaspoons milk

Preheat oven to 200 C.
Rub together flour and butter to make a crumb.
Stir in sugar and fruit.
Pour in egg and milk and work into a very stiff batter.
Spoon into rocky mounds on baking tray.
Cook for 15 minutes until golden and move to cooling rack.