Preheat the oven to 400ºF / 200ºC / Gas Mark 6. Place the berries in a bowl, add 100g / 3 1/2 oz
brown sugar and mix together. Add the water and place the mixture in an oven proof pie dish.
Sift the flour and salt into a bowl. Add the butter and rub it in until the mixture resembles
fine bread crumbs. Stir in the superfine (caster) sugar. Whisk 1 egg and the milk together. Pour
into the flour mixture and mix until a lumpy dough forms.
Turn the dough onto a floured surface and knead briefly. Roll out to a thickness of 1/2 inch / 1
cm, stamp out disks with a 2 1/2 inch / 6cm cutter, and arrange over the berries. Beat the other
egg, brush the disks with the egg, and sprinkle with the remaining sugar.
Bake for 15 minutes, then reduce the oven temperature to 375ºF / 190ºC / Gas Mark 5 and bake for
another 10 minutes. Serve with yogurt.