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They won a gold Free From Easter Award this year, so you can be sure you’re not compromising on taste. Each bun is decorated with a cross made from flour paste, which represents the cross on which Christ died. You can also adapt the recipe easily, keeping the amounts the same but changing out the type of fruit. Soaking the fruit in this manner makes the fruit more pleasant to eat but also prevents it from burning when the fruit is on the outside of the buns. Use a stick, but not one that’s been in the fire, an adult should carefully spread out the wood and embers, so they cool down quickly.

Serving suggestions: Eat while still warm from the oven, smothered in butter and, if you please, jam. Because the bowl is bucket shaped and the attachment arm sits over just one side of the bowl it makes adding ingredients to mixer, whilst it’s running, so much easier.With Tangzhong, water and flour are cooked together at a ratio of 5:1 (these ratios can vary depending on whose recipe you are using but these are the two most popular). Leave to rise for 1 hr more, or until doubled in size, again covered by some well-oiled cling film to stop the dough getting a crust. Keep kneading until you have silky, elastic dough, but bear in mind that the dried fruit will stop this from being exactly satin smooth. Continue to boil, and remove from the heat just as the glaze starts to thicken (this should take around 5 minutes).

The recipe for these buns remains quite traditional, apart from the roux of course, made with bread flour, a little sugar, spices, eggs, butter and dried fruit. Another tradition states that a hot cross bun was always kept from the batch baked on Good Friday, in case anyone in the family became ill during the next year.Despite making Marguerite Patten's Hot Cross Buns recipe for the past 30 years I decided to try Nigella's this year.

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