Place the flour, xanthan gum, psyllium husk, salt, sugar, mixed spice and easy bake yeast in to a large bowl and mix together to combine.

Warm the milk and water to around 35C and then add both of these alongside the melted butter, vinegar and egg. Mix together, ideally with a stand mixer for 3-5 minutes on a medium/high setting.

Add in the mixed peel and sultanas and mix them in to so evenly dispersed, then allow to rest for 10 minutes.

Flour your hands and surface well before getting your dough out onto it. Divide the dough into 10 even pieces.

Mould each portion into a rounded shape and place each onto a prepared baking tray, spacing them about an inch apart.

Loosely cover the buns with cling film and leave to prove somewhere warm for 60 to 90 minutes until the buns have significantly increased in size.

Preheat the oven to 180C fan / 200C, place a roasting dish at the bottom of the oven and boil a kettle.

For the cross, mix together the flour and oil, then gradually mix in the water until you get a thick yet runny paste. Pop this into a piping bag.

Once the buns have proven, remove the cling film, brush with a beaten egg all over and then pipe crosses onto them.

Place the buns on the middle shelf of the oven and pour a mug of boiling water into the bottom roasting tin. Bake the buns for 25-30 minutes, removing the boiling water after the first 10 minutes.

Transfer your buns onto a cooling rack and then brush with slightly warmed smooth apricot jam all over. Allow to slightly cool and then enjoy warm or toasted.