Ingredients

500g strong white flour
¼ tsp salt
2 heaped tsp ground mixed spice
1 heaped tsp cinnamon
2 sachets of easy blend dried yeast (14g)
50g caster sugar
grated rind of 1 lemon
175g raisins
175g mixed peel
75g soya marg
225ml soya milk
pastry for crosses
1oz caster suger

Method

Mix the dry ingredients in a bowl. Melt the soya marg and mix with the soya milk, then add to the flour mixture to make a dough.

Knead on a lightly floured board for 10 minutes. Place in a lightly oiled bowl, cover with a clean tea towel and leave in a warm place to rise for up to 2 hours, until the dough has doubled in size.

Turn the dough onto a lightly floured surface and give 4 or 5 kneads to knock out most of the air. Divide the dough into 12 pieces and shape them into balls.

Place on a baking tray lightly dusted with flour and flatten slightly. Cover with the tea towel and leave for 45 minutes.

To make the crosses, roll some pastry out and cut out some long narrow strips. Lay them over the buns in cross shapes, and then brush the buns with soya milk.

Bake for 20 minutes in a moderately warm oven (approx 160°c) until golden.

Meanwhile dissolve the caster sugar in 2 tbsp soya milk. As soon as the buns come out of the oven, brush them generously with the sugar glaze. Cool on a wire rack.