Place the flour, salt, sugar, yeast, cinnamon and mixed spice in a bowl, mix in.

Pour the liquid into the bowl of dry ingredients, add the beaten egg mix well and bring together to form a ball of dough.

Tip onto a lightly floured surface and knead for 5 minutes until smooth and elastic.

Place the dough in a lightly greased bowl and cover with oiled cling film; and leave in a warm place to rise until doubled in size, for approx. 1 hour.

Knead the fruit into the dough and distribute evenly, cover again with the cling film. Allow to rise for a further 45 minutes

Heat oven to 200c/180c Fan Gas mark 6.

Divide the mix into 12 even sized pieces and roll into a smooth ball. Arrange in rows of four, on a large baking tray lined with baking parchment, leaving a little space between each one. Cover with the oiled cling film again and leave for a further 45-60 minutes.

Before cooking, mix the flour and water together to pipe over the cross, spoon into a piping bag with a small plain nozzle. Pipe along each row of buns once, and repeat the other way to form a cross.

Bake for 20 minutes in the middle of the oven or until golden brown.

Lightly heat the syrup and marmalade, in the microwave for 20-30 seconds and once the buns are cooked brush over and leave to cool on a cooling rack.