Hot Cross Buns

Hot Cross Buns

Serves 12

Points per serving: 3 (original points)

450 g strong white bread flour

1 tsp salt

½ tsp ground allspice

½ tsp cinnamon, ground

½ tsp nutmeg, ground

1 lemon, grated zest of

10 g yeast, (1 sachet, easy-blend)

25 g low-fat spread

300 ml skimmed milk, tepid

2 level tbsp clear honey

1 medium egg, beaten

150 g mixed fruit, e.g. currants and mixed peel

1 tsp honey, to glaze

Sift the flour, salt, mixed spice, cinnamon and nutmeg into a large bowl. Stir in the lemon zest and yeast.

Whisk the margarine into the warm milk, until it melts. Add the honey and egg and beat together well.

Blend the tepid, milky mixture into the flour with the dried fruits, mixing until you have a sticky dough. Turn this out on to a lightly floured surface and knead well, until the dough becomes smooth and elastic.

Place in a lightly floured bowl and cover with lightly oiled clingfilm. Leave in a warm place to 'prove' until it doubles in size, about 1 hour.

Lightly spray two baking sheets with spray cooking oil. Knock back the dough, divide into 12 equal pieces and knead each one for 1 minute before shaping into a bun. Space six buns on each sheet. Cover lightly with a piece of oiled clingfilm and leave in a draught-free area, to double in size again.

Preheat the oven to Gas Mark 6/200°C/400°F. Use a knife to cut a cross on each bun.

Bake for 20-25 minutes, until well risen and golden.

Transfer to a wire cooling rack and glaze the hot cross buns by brushing a little warm clear honey over each one. Serve at once.