Method

Dissolve the yeast with 1 tablespoon of the sugar in a little tepid milk.

Put the flour into a bowl, rub in the butter, add the cinnamon, nutmeg, mixed spice, a pinch of salt and the remainder of the sugar. Mix well.

Whisk the eggs and add to the milk.

Make a well in the centre of the flour, add the yeast and most of the liquid and mix to a soft dough, adding a little more milk if necessary.

Cover and leave to rest for 2 or 3 minutes then knead by hand or in a food processor until smooth.

Add the currants, sultanas and mixed peel and continue to knead until the dough is shiny.

Cover the bowl and let the dough rise in a warm place until it doubles in size.

“Knock back”, by kneading for 3 or 4 minutes, rest for a few minutes.

Divide the mixture into 14 balls, each weighing about 50g (2oz). Knead each slightly and shape into buns. Place on a lightly floured tray.

Egg wash and leave to rise.

If using shortcrust, arrange a cross of pastry on each one.

Leave to rise until double in size.

Then egg wash a second time carefully. We tend to decorate with what we call a “liquid cross”. To make this, mix the flour, melted butter and water together to form a thick liquid.

Fill into a paper piping bag and pipe a liquid cross on top of each bun. Preheat the oven to 220ºC/425ºF/gas mark 6.

Bake in the preheated oven for 5 minutes then reduce the heat to 200ºC/400ºF/gas mark 6 for a further 10 minutes or until golden.

Leave to cool on a wire rack.

Split in two and serve with butter.