Have a pukka Easter with these brilliant buns.

Ingredients:

Serves 12

• 200ml semi-skimmed milk
• 55g unsalted butter
• 14g dried yeast
• 455g strong bread flour, plus extra for dusting
• 1 teaspoon mixed spice
• 1 teaspoon cinnamon
• 1 whole nutmeg, for grating
• 55g caster sugar
• 2 balls of stem ginger
• 1 large free-range egg
• 2 tablespoons plain flour
• 55g sultanas or raisins
• 30g dried cranberries
• 2 tablespoons mixed peel
• Runny honey

Method:

1. Add the milk and 50ml water to a small pan and place over a low heat for a few minutes.

2. Add the butter to a separate pan and place over a low heat for a few minutes, or until melted, then set aside.

3. Transfer the warmed milk mixture to a medium bowl and stir in the yeast.

4. Sift the flour into a large bowl, then add 1 teaspoon of sea salt, the spices, a few good scrapings of nutmeg and the sugar. Finely chop the stem ginger and stir it into the mix.

5. Make a well in the centre and pour in the melted butter, followed by the yeast mixture. In a separate bowl, beat the egg and add it to the bowl.

6. Using a fork, mix well until you have a rough dough, then transfer to a clean flour dusted work surface and knead for around 10 minutes, or until soft and springy.

7. Return the dough to a flour-dusted bowl, cover with a damp tea towel and leave to prove in a warm place for at least an hour, or until doubled in size.

8. Transfer the dough to a clean flour dusted work surface. Knock the air out by bashing it with your fist, then sprinkle over the dried fruit and mixed peel and knead into the dough.

9. Preheat the oven to 190°C, then grease and line a large baking tray.

10. Divide the dough into 12 equal pieces and roll each into a ball, evenly spacing them out on the tray as you go. Cover with the tea towel and leave in a warm place for a further 30 minutes, or until doubled in size.

11. Place the plain flour and 2 tablespoons of water into a small bowl and mix to a thick paste. Pat down the risen buns then use the batter to trace a cross over the top with a piping bag or spoon.

12. Place the buns into the preheated oven for 15-20mins, or until golden brown. Transfer to a wire cooling rack, brush over a little honey to glaze, then leave to cool.