400g (1lb) plain flour
25g (1oz) fresh yeast
250ml (1/2 pint) milk
4 teaspoons water
75g (3oz) castor sugar
1 teaspoon salt
1/4 teaspoon cinnamon
1/4 teaspoon grated nutmeg
50g (2oz) melted butter
1 egg beaten
25g (1oz) chopped peel
100g (4oz) currants

Mix 100g of the flour with the yeast and a teaspoon of sugar. Warm the milk and water and add to the flour. Mix thoroughly, cover with a cloth and set aside in a warm place for 10 - 15 minutes until the mixture is frothy.
Mix the remaining flour, salt, spices and 50g of sugar. Stir the egg and butter into the yeast mix, add the flour mixture and fruit. Mix together. Place the dough onto a floured surface and knead. Leave to rise until double the size (approx. 1 hr). Turn out dough onto a floured surface and knead again.
Divide the dough into twelve pieces and shape into buns. Mark a cross on the top of each. Arrange them on a baking tray and leave to rise for 30 minutes. Cook in oven 190 C, gas mark 5 for 15 minutes or until golden brown. Glaze buns with a mixture of water, milk and sugar and leave to cool.

175 g (6 oz) butter
175 g (6 oz) sugar
3 beaten eggs
225 g (8 oz) plain flour
1/2 tsp grated nutmeg
1/2 tsp ground cinnamon
125 g (4 oz) glace cherries
50 g (2 oz) chopped mixed peel
250 g (9 oz) currants
125 g (4 oz) sultanas
450 g (1 lb) almond paste
A little milk if necessary

Cream together the butter and sugar until pale and fluffy. Beat in the eggs slowly. Fold in the flour and spices. Add the fruit and fold in. Add a teaspoon or two of milk if too firm.
Line and grease an 18 cm round cake tin.
Roll out half the almond paste to a 16 cm circle. Spoon half of the cake mixture into the cake tin. Put the almond paste circle on top of the cake mixture. Then add the rest of the cake mixture. Bake until dark brown and firm.
Once the cake is cool, roll out the rest of the almond paste into an 18 cm circle. Place the circle on top of the cake and brown quickly under a hot grill.

Serves 4-6
4 tablespoons (60ml) fresh mint (finely chopped)
3 tablespoons (45ml) boiling water
1 tablespoon (15ml) caster sugar
¼ teaspoon (1.25ml) salt
3 tablespoons (45ml) vinegar

1. Stir mint into boiling water, adding sugar and salt.
2. Set aside until cold
3. Add vinegar and mix well.