Easter Spiced Buns

Did you know that some people don't like chocolate? I know, it beggars belief! On a day-to-day basis this wouldn't pose too much of a problem but Easter is a period that is dominated by chocolate. Another traditional Easter treat is the marzipan filled and topped rich fruit Simnel cake. Sadly, rich fruit cakes seem to be falling out of fashion now (I love both marzipan and rich cakes!) so you are left with hot cross buns. Although they were once only associated with Good Friday you can buy hot cross buns all year round now which doesn't really make them a seasonal treat. If you fancy making them yourself then the enriched dough is a bit of faff to make. Instead I have put together these spiced buns. There's just enough dried fruit in them to keep them juicy and give them a bit of a tang. No kneading or rolling out is needed and it can all be made in one bowl.

These are best served warm – if you want you can split them in half and spread with butter. You can make a batch and freeze them so they can be reheated later.

Equipment: Large bowl, baking tray greased and lined, wire rack

Ingredients

4oz (115g) Plain flour

4oz (115g) Self raising flour

3½ oz (100g) Cold unsalted butter, in small cubes

3oz (85g) Caster sugar

1tsp (5ml) Mixed spice

4oz (115g) Sultanas

1oz (25g) Mixed citrus peel

1 Egg

4-5tbsp (60-75ml) Milk

Topping

1 egg, beaten

1oz (25g) Flaked almonds

Method

1. Pre-heat the oven to 200°C/Gas Mark 6.

2. In a large bowl sift both flours together.

3. Add the butter and then rub in with your fingers until it looks like fine breadcrumbs.

4. Add the sugar, mixed spice, sultanas, mixed peel and mix it.

5. Add the egg an then enough milk to bring the mixture together into a dough. 6. Make sure it doesn't get too sloppy.

7. Divide the dough into 6 equal portions and roll each one into a ball.

8. Put the dough balls onto the baking tray. Make sure there is plenty of space between each one as they will spread during cooking.

9. Brush the tops with the beaten egg and then sprinkle over the flaked almonds.

10. Bake for 20-25 minutes until golden brown.

11. Remove from the tray and cool briefly on a wire rack.