Preheat the oven to 180°C fan/200°C/gas 6. Tip the cherries, plums, dark brown sugar and cinnamon into a 20cm x 25cm roasting tin, mix well, then set aside.

Measure the flour, cream of tartar, baking powder, caster sugar and butter into the bowl of a food processor and blitz until it comes together sandily. Add the milk a little at a time until it just comes together into a dough. (Alternatively, work the dry ingredients and butter with your fingertips until sandy in texture, then add the milk a little at a time.)

Divide the dough into 16 small portions – these can be fairly rough, not perfect-looking – and dot them over the fruit in the roasting tin. Brush the dough with the egg, scatter with demerara sugar, then transfer to the oven and bake for 30 minutes.

Serve warm, with crème fraîche or clotted cream alongside if you wish.