Instructions: Combine the milk, water and first measure of sugar. Sprinkle yeast over and leave in a warm place until frothy.

Sift the flour, salt, mixed spice, nutmeg and cinnamon into a large bowl.

Stir in the second measure of sugar. Cut butter through until mixture resembles fine crumbs. Make a well in the centre of the dry ingredients.

Lightly beat the egg. Pour the yeast mixture and beaten egg into the well. Mix until well combined.

Turn dough out on to a lightly floured surface. Knead until smooth and elastic.

Lightly grease a mixing bowl. Put the dough into it and turn the dough over. Cover and leave in a warm place until dough has doubled in size.

Punch down dough. Lightly knead.

Add currants, sultanas, raisins and mixed peel, kneading to incorporate.

Divide into 8 to 10 even-sized pieces and shape into balls. Place in a lightly greased 20cm round cake tin. Leave in a warm place until dough is doubled in size (again).

Bake at 220 degrees C for 20-30 minutes. To test if hot cross buns are cooked, tap the base. If cooked, the bun will sound hollow.

Icing:
Mix icing sugar with enough water to make a pipeable icing.

To pipe icing crosses cut a narrow corner from a plastic bag. Fill bag with icing and pipe crosses on bun tops.

"Everybodys favourite, this is a particularly yummy version." - Jude

NOTES : Makes 8 to 10 buns. The dried fruit can be mixed in with the egg mixture if preferred. This is easier than kneading it in after rising.

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