Step 1: Sift the self-raising flour into a bowl and add a pinch of salt.

Step 2: Rub the butter into the flour until it resembles breadcrumbs, add the whisked egg and stir to combine.

Step 3: Gently add the milk and mix till the dough just comes together and resembles a scone mix, be sure not to overwork the dough. Set aside.

Step 4: Combine all sauce ingredients into a large fry pan. Bring to the boil to amalgamate before reducing heat to a gentle simmer.

Step 5: Flour your hands and roll the dough into the size of a 20c piece. Place the balls onto a tray lined with baking paper.

Step 6: Slip the balls off the baking paper altogether into the syrup. Cover fry pan with foil to form a tight seal and cover with the lid. Cook for about 10 minutes before turning over to cook for another 10 minutes on the other side.

Step 7: Remove with a slotted spoon and serve with the remaining sauce and a jug of runny cream.

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