1 Preheat the oven to 180 Celsius, on its fan setting. Fill a 12-hole muffin tray with medium paper muffin cases.

2. Slice six cherries in half and set aside for decorating the tops of the buns. Slice the remaining cherries into quarters and set aside.

3. In a mixing bowl, use a handheld whisk to cream the butter and sugar together until well combined, smooth and pale. Gradually mix in the egg, flour, ground almonds and almond essence. Then fold in the cherry quarters. Spoon the mixture into the muffin cases, dividing it equally between all 12 cases. (Fill each to about two-thirds full.)

4. Bake for about 15 minutes, until risen and golden on top.

5. Once the buns are done, remove from the oven and allow to cool. (You can ice them while they're hot if you need to.) To decorate, stir just enough hot water into the icing sugar to give it a bright-white yet creamy consistency. Spread the icing over the very centre of each bun. Finish by putting one of the reserved cherry halves on top of the icing. They are best eaten the day they are made but can be stored for two days in an airtight container.