When the aroma of hot cross buns baking fills your kitchen with a delicious fragrance, you will know all the effort put into making them yourself was well worthwhile.

YOU WILL NEED: 1lb 3oz (625g) strong white flour 1 tspn salt 2 tspn ground mixed spice Pinch cinnamon 1½oz (45g) butter — melted 3oz (85g) caster sugar Grated zest of one lemon 1 sachet dried yeast 1 free-range egg — beaten 10fl oz milk at blood heat 4oz (125g) mixed dried fruit For the cross: 2 tbspns plain flour and 1 tbspn cold water For the glaze: 2 tbspns sugar and 2 tbspns water heated together until the sugar has dissolved.

YOU WILL NEED: Sieve the flour, salt, mixed spice, cinnamon into a large warm bowl, containing the butter, sugar, lemon zest, yeast and dried fruit.

Mix the beaten egg with the warm milk and work into the flour until you have a pliable elastic dough.

Knead for about ten minutes on a floured surface, then place into the bowl, cover with a cloth and leave in a warm place such as the airing cupboard until it has doubled in size, which will take about an hour.

Knock back the dough and knead for about five minutes before dividing it into 12 pieces and rolling them into balls. Place each one on a greased baking tray and return to a warm place for at least 45 minutes.

Preheat the oven to 240C/475F or gas mark 8 and make the paste for the crosses by working the flour and water together and rolling it into ¼in strips to be placed on the buns just before baking.

Bake for about ten minutes or until they have turned a golden brown, remove from the oven and immediately glaze with the sugar and water.