Directions

1. Mix the White Bread Mix together with the nutmeg, cinnamon and caster sugar in a large bowl. Add the butter or dairy free spread and rub in with your fingertips. Fold through the currants and mixed peel.

2. In a separate bowl, mix together 120ml milk or dairy free alternative with 100ml of warm water. Beat in the egg, then add to the dry ingredients to form a wet dough.

3. Divide the dough equally in a greased 12-hole muffin tin. Wet your hands with cold water before handling the dough to prevent it from sticking to your fingers too much.

4. Cover the buns loosely with cling film, and allow them to prove in a warm place for 1hr. Don’t worry if they don’t visibly rise too much during the prove – this part happens in the oven.

5. Mix 3 tbsp of gluten free flour with an equal amount of water until it forms a smooth, thick paste. Place the paste in a piping bag and pipe the crosses over the buns. Make sure they’re thick enough, or they may crack and shrink in the oven.

6. Put the buns in a COLD OVEN and turn the temperature up to 165oC. This is important as it helps the buns to rise. Bake for 45 minutes, or until the buns are golden in colour. If you’re unsure, turn one of the buns out and check underneath – it should be firm and not soft.

7. Turn them on to a rack to cool and brush with golden syrup. These buns are delicious warm from the oven, or toasted with a little spread. They’ll keep for a few days, but will also freeze well if you want to keep them for longer.