Ingredients

• 455 g (1 lb) strong plain flour, white or wholemeal
• 1 teaspoon salt
• 1 teaspoon ground mixed spice
• 1 teaspoon ground cinnamon
• 1 teaspoon grated nutmeg
• 60 g (2 oz) butter or margarine
• 1 sachet easy blend yeast
• 30 g (1 oz) caster sugar
• 280 ml (½ pt) milk, warmed to blood heat
• 1 egg, size 3, beaten
• 85 g (3 oz) currants
• 30 g (1 oz) mixed peel, finely chopped
• 3 tablespoons flour, for crosses
• 2 tablespoons granulated sugar, for glaze

Method

1. Sift the flour with the salt and spices into a warmed mixing bowl. Rub in the butter, then stir in the yeast and caster sugar.
2. Warm the milk to blood heat, then mix into the dry ingredients together with the beaten egg, currants and chopped mixed peel. Mix well to a soft dough.
3. Knead the dough until smooth and elastic. Divide into 12 equal pieces and shape into round buns. Place them on a baking sheet, cover with oiled cling film and leave in a warm place until each bun has doubled in size.
4. Meanwhile, heat the oven to Gas Mark 5, 375°F, 190°C.
5. To make the crosses, mix the 3 tablespoons of flour to a smooth paste with 3 tablespoons of cold water. Place in a greaseproof paper piping bag, snip off the end and neatly pipe a cross on each bun.
6. Bake the buns for 25 to 30 minutes until well risen and golden.
7. While the buns are cooking, prepare the glaze. Dissolve the granulated sugar in 2 tablespoons of water. Brush the glaze over the buns as soon as they come out of the oven.

Notes