Step 1

Add the milk and 50ml water to a small pan and place over a low heat for a few minutes, or until slightly warm – you should be able to dip your finger in without scalding it. Add the butter to a separate pan and place over a low heat for a few minutes, or until melted, then set aside. Transfer the warmed milk mixture to a medium bowl and stir in the yeast. Sift the flour into a large bowl, then add 1 teaspoon of sea salt, the spices, a few good scrapings of nutmeg and the sugar. Finely chop the stem ginger and stir it into the mix. Make a well in the centre and pour in the melted butter, followed by the yeast mixture. In a separate bowl, beat the egg and add it to the bowl. Using a fork, mix well until you have a rough dough, then transfer to a clean flour dusted work surface and knead for around 10 minutes, or until soft and springy. Return the dough to a flour-dusted bowl, cover with a damp tea towel and leave to prove in a warm place for at least an hour, or until doubled in size. Transfer the dough to a clean flour dusted work surface. Knock the air out by bashing it with your fist, then sprinkle over the dried fruit and mixed peel and knead into the dough for 1 to 2 minutes. Preheat the oven to 190ºC/375ºF/Gas

Step 2

Grease and line a large baking tray. Divide the dough into 12 equal pieces and roll each into a ball, evenly spacing them out on the tray as you go. Cover with the tea towel and leave in a warm place for a further 30 minutes, or until doubled in size. Place the plain flour and 2 tablespoons water into a small bowl and mix to a thick paste. Gently pat down the risen buns then use the batter to carefully trace a cross over the top with a piping bag or spoon. Place the buns into the preheated oven for 15 to 20 minutes, or until golden brown. Transfer to a wire cooling rack, brush over a little honey to glaze, then leave to cool. Slice open the sticky hot cross buns, spread with a little butter and serve – delicious