Soak the raisins/sultanas in 100ml boiling water

Heat the milk & butter until warm, beat in the egg

Mix the flour, spices, salt, dry whisk, add the dried yeast and mix

Drain the raisins/sultanas and add the liquid into the warm milk mix and pour into the flour, add the zests, then bring everything together with a spatula

Knead with the dough hook or by hand for about 5-8 mins until you have a sticky dough

Tip in the raisins, mixed peel and glace ginger to the dough and mix for a further 4-5 mins until completely kneaded, springy and bouncy

Put the dough in a lightly oiled bowl and leave to rise in a warm place for 1-2 hours or until doubled in size

Grease a 2lb loaf tin well with butter, divide the dough into 10 even pieces, roll each into a ball firmly on the surface, then elongate the balls slightly and line up in two rows of 5 in the base of the loaf tin

Cover with oiled cling film or a greased shopping bag, then set aside to prove for 1-2 hrs more or until very puffy and risen and doubled in size

Preheat the oven to 160°C fan

Mix the plain flour with the oil and water to make the paste for the cross, pipe on the X over the buns

Bake for about 40 to 45 mins until risen and deep golden and cooked through, checking after 35 mins

Leave to rest on a wire rack

Warm the juices and honey and simmer for a minute or so until thickened to a glaze, then brush over the loaf