Hot cross buns

Mix the flour, yeast, spices, sugar and 1 tsp salt in a bowl, then stir in the raisins and peel.

Make a well in the centre then add the milk, melted butter and beaten egg. Mix with a butter knife, then use your hands to bring everything together as a dough. Tip out onto a floured worksurface and knead for a few minutes until smooth.

Put back in a clean, lightly oiled bowl, cover with a clean tea towel and leave somewhere warm for 1½-2 hours until doubled in volume.

Tip out onto a lightly floured worksurface and knead briefly. Divide into 12 equal pieces and shape each piece into a round bun. Arrange on a large, lightly oiled, baking sheet. Cover with lightly oiled clingfilm and leave until doubled in size again.

Heat the oven to 200C/fan 180C/gas 6. To make the cross, mix the plain flour with water to make a stiff but pipeable paste (3-4 tbsp). Put in a piping bag with a small nozzle. Use a sharp knife to score a light cross on each, then pipe crosses following the lines.

Bake for 15-20 minutes until golden and risen. While still warm, melt the marmalade with a splash of water. Sieve into a small bowl then brush over each bun.