3-1/2 cups bread flour
generous teaspoon salt
2 oz sugar
1 teaspoon mixed spice
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
2 oz (50g) margarine or butter
1-1/2 cups liquid ( made up of one egg and topped up with water)
4 oz currants
2 oz mixed candied peel
2 sachets or about 4 generous teaspoon of rapid rise dried yeast
Extra sugar for glaze
Extra flour for crosses
Extra water for both
Make dough as usual in machine, adding fruit at the beep if it has one, or failing that, knead it in by hand after dough has finished its cycle.
Shape into about 14 balls and put on a greased tray to rise until almost double in bulk. After rising it is time for the crosses. Mix 2 tablespoons of flour with the same amount of water and make a smooth paste. Dribble it from a teaspoon to make crosses on each bun. Bake at 200c or there abouts for approx 15 min. The top of the buns will brown, leaving the crosses pale. If liked, glaze AFTER baking with a mix of equal amounts of water and sugar heated until dissolved. This makes them shiny. Serve fresh split and buttered or split and toasted and buttered.