• 200g butter
• 225g castrated sugar
• 225g raising flour
• 1 teaspoon baking powder
• 3 eggs
• 2 tablespoons milk
• 1 colorful pot sprinkles
• 1 pot of fruit yogurt
• fruits like raspberry and mandarin
• curved pastry
• 25g butter
• 3 tbsp raising flour
• 3 tablespoons demerara sugar
• 1 tsp cinnamon

1. Line a 30x20cm rectangular baking tin and greaseproof paper.
2. Put the butter, sugar, flour, eggs, powder and milk in a bowl and whisk with a hand machine until light and creamy, then fold the sprinkles into it, place in a tin and bake for 25 minutes at a temperature of 180p | 350f | Gas 4
3. To create the curry crush the butter into that flour with the sugar and spice
4. After 25 minutes remove the cake from the oven and scatter the yogurt with the fruit and the crust pastry all over. Back to the oven for 20 minutes. Leave to cool and cut into squares to serve.

Recipe by Gareth Richards, originally featured on Prynhawn Da.