- 500g/1lb 2oz strong white flour, plus extra for dusting
- 75g/2¾oz caster sugar
- 2 tsp mixed spice
- 1 tsp ground cinnamon
- 10g/¼oz salt
- 10g/¼oz fast-action dried yeast
- 40g/1½oz butter
- 300ml/10fl oz milk
- 1 free-range egg, beaten
- 250g/8oz mixed fruit & peel
- oil, for greasing
For the topping
- 75g/2¾oz plain flour
- 2 tbsp golden syrup, for glazing
- Put the flour, sugar and spices into a large bowl and mix together. Then add the salt and yeast, placing them on opposite sides of the bowl.
- Melt the butter in one pan and warm the milk in another pan. Add the butter and the milk to the dry ingredients. Add the egg and use your hands to bring the mixture together. Be careful to bring in the flour from the edges of the bowl. Add the remaining milk gradually to form a soft dough (you may not require all of the milk).
- Lightly flour a work surface and tip the dough on to it. Knead by hand incorporating the mixed fruit and peel into the dough. Lightly knead for 10 minutes until smooth and elastic. (a food mixer can be used to save time.) Oil a bowl and place the dough in it, cover with cling film and leave to rest in a warm place for about 1½ hours or until doubled in size.
- Lightly flour a surface and turn the dough on to it. Knock back and knead for a further 5 minutes. Put back into the bowl, cover with cling film and leave in a warm place to rise for a further hour, or until doubled in size.
- Once again turn the dough out on to a floured surface and divide into 12 equal pieces, shaping each of these into a ball. Line 1-2 baking trays with parchment and place the balls on the tray. The balls should be close together. Slightly flatten them.
- Leave the buns for 40-60 minutes to double in size. Do this by putting the trays into large clean polythene bags ensuring the bags do not touch the buns.
- Preheat the oven to 220C/200C Fan/Gas 7.
- Next for the topping. Add the flour to a bowl with 100ml/3½fl oz water. Mix together to make a smooth paste and place into a piping bag.
- When the buns have risen remove the polythene bags and pipe a cross on each bun.
- Bake for 15-20 minutes until pale golden-brown, it is a good idea to turn the baking trays halfway through cooking.
- Lastly, melt the syrup in a pan and brush the warm buns with a little syrup. Leave the buns to cool on a wire rack.