• 200 ml tepid milk
  • 50 ml tepid water
  • 2 x 7 grams package active dry yeast
  • 455 g bread flour
  • 1 Tsp salt
  • 1 Tsp mixed spice
  • 1 Tsp cinnamon
  • ½ nutmeg, grated
  • 55 g sugar
  • 60 grams sultanas or raisins
  • 30 grams dried cranberries
  • 2 pieces preserved ginger, finely chopped
  • 2 Tbsp mixed citrus peel
  • 4 Tbsp butter, melted
  • 1 egg, beaten

Flour cross

  • 1 Tbsp all-purpose flour
  • 1 Tsp baking powder
  • 1 Tbsp water
  • Honey or orange marmalade to glaze


  1. Preheat your oven to 200 degrees. Grease a baking sheet large enough for 12 buns.
  2. In a bowl, mix your tepid milk and water and stir in your yeast. If your yeast is active, you should soon see bubbles on the surface.
  3. Sift your flour into another large bowl and add the salt, spices, sugar and all the dried fruits and mixed peel. Make a well in the centre and add the melted butter, the egg and the yeast mixture and mix well. You should now have a rough dough. Knead for 10 minutes until elastic, adding more flour if it is too wet. Put in a warm place, covered with a clean damp cloth, to rise.
  4. When the dough has doubled in size, knock the air out of it and knead again for a minute or so. Divide the dough into 12 equal pieces and place on a baking sheet with spaces between each one, cover with your cloth and put in a warm place to rise again.
  5. Meanwhile, make your cross mixture. Mix the all-purpose flour, baking powder and water together to form a thick batter. Once your buns have risen to double their size, pipe or spoon the batter into thin cross shapes on top of each bun. Bake in the preheated oven for 15 to 20 minutes until golden brown. Move to a cooling rack, brush with honey and leave to cool.
  6. Spread with a little butter and serve!