Hot Cross Buns

Ingredients (makes 12)
500g strong white flour
300ml milk
75g sugar
1tsp salt
7g fast action yeast
50g butter
1 egg, beaten
150g Sultanas
70g mixed peel
2 tsp cinnamon
1 tsp nutmeg

* heat the milk to hand hot
* in a large bowl, mix together the flour, sugar, salt, yeast, butter and egg, then gradually add the warm milk until a sticky dough is formed. Mix in the fruit and spices
* tip the dough out onto a lightly floured surface and knead for 5 minutes or until the dough is smooth
* put the dough back in the bowl, cover the top with oiled cling film and leave in a warm place for an hour until it has roughly doubled in size
* divide the dough into 12 equal parts and roll each into a ball. Place them on a baking tray lined with baking paper, spaced slightly apart so they have room to expand
* leave to prove for about an hour
* to add crosses to the top, mix 50g of plain flour with about 6 tbsp water to form a thick paste. Pipe crosses on top of the risen buns
* bake at 220C for 20-25 minutes
* to glaze the buns, brush the tops with a little melted apricot jam

Bread and Butter Pudding

Ingredients (serves 4)
4 slices bread, buttered
Several handfuls sultanas or other dried fruit
75g soft brown sugar
1 tsp ground cinnamon
2 eggs
450ml semi-skimmed milk

* preheat the oven to 190C and lightly grease a baking dish
* mix together the sugar and cinnamon
* cut the bread into triangles and arrange, point up, in the dish. Between the layers add a sprinkle of fruit and the sugar mix
* mix together the milk and beaten eggs and pour over the bread. Top with any remaining sugar
* leave for 5 minutes so the milk soaks into the bread
* bake for around 35 minutes

As a variation, you could spread the bread with jam or marmalade

Nutritional info:

Calories: 318, Fat: 7.5g, Carbs: 48.7g, Protein: 11.2g