Make the filling by grating the marzipan into the soft butter and then adding the crushed or chopped walnuts. Mix everything together to make a spreadable paste.

Mix the wet ingredients together in a medium bowl.

Mix the dry ingredients together in a large bowl then add the cherries. Coat the cherries in the flour, breaking them up so they are evenly distributed throughout.

Add the raisins and mix together.

Pour the wet onto the dry and mix together with a table knife until the dough has formed rough clumps. Pull everything together into a ball with your hands.

Flour a large sheet of baking paper and pat the dough into a vague oblong on it. Roll the dough to 20cm wide by 40cm long.

Spread the filling over the dough.

Cut the dough across the middle so you have two 20cm x 20cm squares of dough.

Take bottom edge of the paper and use it fold ⅓ of the dough over onto itself, then fold it again so you have 3 layers of dough. Do the same with the other half of the dough.

Cut each roll into 4 so you have 8 buns, leave them on the paper and lift into a 28 x 18 cm baking tin.

Use a pair of scissors to snip an ‘x’ on the top of each bun, cutting through the top layer of dough to allow the heat to penetrate in the oven.

Bake in the middle of the oven at 175ºc for 25 minutes.

Leave the buns to cool for at least 10 to 15 minutes and then dust with icing sugar.

You can eat them when warm but I think they’re best at room temperature. They are also excellent the next day if you can restrain yourself for that long!