Similarities to cinammon buns of course, but a surprisingly steep learning curve to get them right. I will need a couple more bakes to get them nearer how I think they should be. But I'm happy enough for a first attempt.
The Fitzbillies have a sugar glaze top and bottom and I prefer this to the iced version we usually see. Also I used Derek's trick of soaking the dried fruit in fortified wine to soften it up a little and give a good flavour - a spot of cream sherry in this case, as I was out of tawny port.
Ready for rolling up: