Ingredients

• 450 g strong white bread flour
• 1 teaspoon salt
• 1/2 teaspoon spice, ground allspice
• 1/2 teaspoon cinnamon, ground
• 1/2 teaspoon nutmeg, ground
• 1 portion lemon(s), grated zest of
• 10 g yeast, (1 sachet, easy-blend)
• 25 g low-fat spread
• 300 ml skimmed milk, tepid
• 2 level tablespoon honey, clear
• 1 medium egg(s), beaten
• 150 g mixed fruit, e.g. currants and mixed peel
• 1 teaspoon honey, to glaze

Instructions

• Sift the flour, salt, mixed spice, cinnamon and nutmeg into a large bowl. Stir in the lemon zest and yeast.
  
  
• Whisk the margarine into the warm milk, until it melts. Add the honey and egg and beat together well.
  
  
• Blend the tepid, milky mixture into the flour with the dried fruits, mixing until you have a sticky dough. Turn this out on to a lightly floured surface and knead well, until the dough becomes smooth and elastic.
  
  
• Place in a lightly floured bowl and cover with lightly oiled clingfilm. Leave in a warm place to 'prove' until it doubles in size, about 1 hour.
  
  
• Lightly spray two baking sheets with spray cooking oil. Knock back the dough, divide into 12 equal pieces and knead each one for 1 minute before shaping into a bun. Space six buns on each sheet. Cover lightly with a piece of oiled clingfilm and leave in a draught-free area, to double in size again.
  
  
• Preheat the oven to Gas Mark 6/200°C/400°F. Use a knife to cut a cross on each bun. Bake for 20-25 minutes, until well risen and golden.
  
  
• Transfer to a wire cooling rack and glaze the hot cross buns by brushing a little warm clear honey over each one. Serve at once.