1

Place the flour, salt, yeast, spices and currants in a large bowl and mix well. Combine the milk and 75ml tepid water in a jug and add the spread, sugar and egg. Beat well.

2

Add the milk mixture to the bowl and combine well with a knife.

3

Turn onto a lightly floured surface and knead for a couple of minutes until smooth. Place in a clean mixing bowl, cover with clingfilm and allow to rise for 1 hour.

4

Knead the dough to knock the air out, divide into 12 and shape into buns. Place on a nonstick baking sheet and allow to rise until doubled in size (about 30 minutes). Preheat the oven to gas mark 6/ 200ºC/fan 180ºC.

5

For the crosses, mix the flour and sugar with 2 tbsp water to make a paste and spoon it into a small piping bag with a plain nozzle. With a knife, mark a cross on each bun, brush with the reserved milk and pipe a cross on each one.

6

Bake for 15–20 minutes until risen and golden. Dissolve the reserved sugar in 4 tbsp boiling water and glaze the buns as soon as they are cooked.