Serves: 12

Ingredients

• 1 x 500g pack Wright’s premium white bread mix
• 50g soft butter, in pieces
• 100g light brown soft sugar
• 3 tsp ground mixed spice
• 250g pitted prunes, chopped
• 100g chopped mixed peel
• 250ml warm (not hot) milk
• 1 large egg, lightly beaten
• 100g dark chocolate, chopped
• plain flour, for dusting (if needed)
• For the crosses and glaze:
• 3 tbsp plain flour
• 75g caster sugar

Method

1. Tip the bread mix into a large mixing bowl, add the butter and rub it in using your fingers. Stir in the sugar, mixed spice, prunes and mixed peel.
2. Make a well in the centre of the dry ingredients, then pour in the warm milk and beaten egg. Add the chocolate and, using a large spoon at first, then your hands, bring the mixture together to make a dough.
3. Knead the dough for 10 minutes, either by hand or in a food mixer using a dough hook. Dust with a little extra flour if the dough is sticky.
4. Knead the dough for 10 minutes, either by hand or in a food mixer using a dough hook. Dust with a little extra flour if the dough is sticky.
5. Cover with a damp cloth and leave the buns in a warm place to rise for 2 hours until springy to the touch.
6. Preheat the oven to 220°C, fan 200°C, gas 7. To make the crosses, mix the flour with 3 tablespoons of cold water to make a paste, transfer it to a piping bag and pipe across the length and width of each bun to form a cross. Bake the buns for 25-30 minutes
7. For the glaze, gently heat the sugar and 3 tablespoons of water together in a small pan until the sugar has dissolved. Transfer the cooked buns to a wire cooling rack and brush with the glaze; leave to cool.