Have a pukka Easter with these brilliant buns.

Serves 12

• 200ml semi-skimmed milk
• 55g unsalted butter
• 14g dried yeast
• 455g strong bread flour, plus extra for dusting
• 1 teaspoon sea salt
• 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
• 55g sultanas or raisins
• 30g dried cranberries
• 2 tablespoons mixed peel
• 2 tablespoons plain flour
• 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 15-20 mins, or until golden brown.Transfer to a wire cooling rack, brush over a little honey to glaze, then leave to cool.