Fruit Buns

Low-fat and delicious - these fruit buns are great for all the family. When I make them, they’re always all eaten the same day!

INGREDIENTS: Makes 12 buns

• 275 ml / 0.5-pint warm milk and water
• 65 g / 2.5 oz sugar
• 15 g / 0.5 oz dried yeast
• 450 g / 1 lb wholemeal flour
• 5 ml / 1 tsp salt
• 5 ml / 1 tsp mixed spice
• 2.5 ml / 0.5 tsp grated nutmeg
• 50 g / 2 oz mixed candied peel, chopped
• 50 g / 2 oz currants
• 50 g / 2 oz melted margarine
• 1 beaten egg
• milk and water to glaze

Getting the recipe ready:

Step 1

• Stir 5 ml / 1 tsp of sugar into the warm milk and water and sprinkle on the yeast and 100g / 4 oz of the flour. Stir and leave to activate in a warm place for half an hour.

Step 2

• Mix the remaining flour, salt, spices, peel, currants, and all but 5 ml / 1 tsp of the sugar. Mix the margarine and egg in with the yeast mixture and pour this onto the flour. Mix well into a dough.

Step 3

• Turn onto a lightly floured work surface and knead for ten minutes. Wrap loosely in greased polythene and leave it to rise in a warm place until it doubles its size. Knead again for 4-5 minutes. Divide the dough into twelve pieces, make it into balls, and space them out well on a baking sheet. Cover again and leave in a warm place to double their size once more.

Step 4

• Bake for 15-20 minutes on a warm greased baking tray in a pre-heated oven at 190°C (375°F, Gas Mark 5). Glaze with the remaining sugar dissolved in a little warm milk and water brushed over the buns.