Cherry bakewell tarts

For the pastry; Mix the flour and butter together in a large bowl and use your fingers to blend into crumbs.

Add the water gradually and mix with a metal spoon.

On a floured surface knead it into a dough.

Roll the dough out with a rolling pin, then cut out circles using a scone cutter.

Put the circles in a yorkshire pudding or bun tray, moulding them to the cup shape.

For the sponge; Put the flour, caster sugar, butter and egg in a mixing bowl and mix until light and fluffy.

Put a teaspoon of jam in each pastry shell, then put 2 tablespoons of the sponge mixture on top.

Put in the oven preheated to 180 C / Gas mark 4 until the sponge is golden brown and springy, about 15-20 minutes.

Leave to cool. Mix 6 tbsp icing sugar with enough water to make a spreadable icing. Spread evenly to cover the top of each tart, topping with half a cherry.

Leave to set before serving.