Preheat your oven to 160C Fan / 180C and prepare a 9x9inch square tin with baking paper (allow the paper to go over the sides to help when lifting them out).

Add all your ingredients into a large bowl and mix together. I initially just do this with a spatula and then as it starts to come together I use my hands to ensure it's all pushed into a big ball. This is a larger amount of mixture than usual so really try to make sure it all combines. You could also do this in two halves and then bring it together if easier.

Knead the dough briefly so it's smooth and combined (you might need a little more flour if its sticky or if you are using a thinner yoghurt, add until you feel happy with the texture).

Lightly flour your work surface (make sure you've got a decent amount of room). Flour a rolling pin and roll out for dough into a rectangular shape (mine is usually around 30cm x 35cm ish!!). It should be between 1cm and 1.5cm in thickness ideally.

Spread a thin layer of lemon curd all over your dough and then sprinkle with your dried fruit.

Carefully roll up your dough away from you on the longest of the rectangle sides. If you've floured your worktop enough, it shouldn't stick at all, brush off any excess flour though. Make sure the dough is seam side down so when you cut your rolls they stay together. A little lemon curd might squeeze out but that's fine.

Measure out about an inch per roll and with a sharp knife cut down (the very ends on each side aren't always the best roll to look at, but still delicious). Place your rolls into your tin, they should be the perfect size to squash 9 into your tin.

Brush them with some beaten egg (or milk, melted butter etc).

Place in the oven for 20-25 minutes until only slightly golden.

Remove from the oven and allow to cool whilst you make your icing.

To make the icing simply mix the icing sugar and water together until you have the right thickness. If you think it's too thin, add a little extra icing sugar. If you think it's too thick, add a little extra water.

Drizzle and spread your icing all over your buns. Top each with half a glace cherry! Enjoy!