Beat ½ tsp of each spice and 2 tbsp
demerara into the butter, then stir in
the apple and raisins. Mix the remaining
spices in with the flour.
Put the flour mixture, salt and baking powder into a food processor, then whizz in the butter until it disappears. Pulse in the sugar, tip into a large bowl, then make a well in the middle.
Warm the yogurt, milk and vanilla together in the microwave for 1 min or in a pan; it should be hot and may well go a bit lumpy-looking. Tip into the bowl and quickly work into the flour mix using a cutlery knife. As soon as it's all in, stop.
Put a flat baking sheet in the oven at
220C/200C fan/gas 7. Turn the dough onto a floured surface,
then roll to about 40 x 30cm. Spread
with the fruity butter, then roll up from
the long side, tucking the ends over
neatly. Cut into 10 triangles. Brush with
egg wash and scatter with 1 tbsp
demerara. Flour the baking sheet, then
bake for 14 mins until golden and risen.
Eat warm, with more butter if you dare.