In a mixing bowl, combine the flour, yeast, sugar, and salt.

Place the milk and dairy-free spread in a small saucepan and heat up to around 40-45°C/104- 113°F until the dairy-free spread has melted.

Stir the milk mixture into the flour mixture until the dough comes together.

Knead dough until it is elastic and supple (either by hand or with a stand mixer)-about to 5 minutes.

Leave the dough to rise in the bowl covered with a tea/ kitchen towel for around 1 hour, or until the dough has doubled in size.

Line a large baking tray with parchment paper.

Once the dough has risen, punch it with your fist to deflate it.

Roll the dough out on a lightly floured surface to a 42 x x 300 30 cm rectangle (approx 16.5 x 12 inch)

Spread the mincemeat evenly on top of the dough

Roll the dough up tightly to a 42cm(16.5 inch) long log.

Using a sharp knife or a thread, cut the roll into 12 buns, each about 3.5cm (1⅓ inches) thick.

Arrange the buns on the baking tray in a Christmas tree shape, using the smaller 2. buns for the trunk.

Cover with a tea/ kitchen towel and leave to prove in a warm place for 30 to 45 minutes. until double in size.

Preheat the oven to 180°C/350°F.

Bake the buns for 20 to 25 minutes until lightly brown. When done, remove the buns from the oven and leave to cool for a few minutes while you make the glaze.

To make the glaze, mix together the icing sugar and dairy-free milk until smooth.

Drizzle the glaze over the buns and decorate with your chosen Christmas sprinkles and decorations.

Christmas sprinkles and decorations of choice

Leave to cool completely before serving.