Prepare your flax egg by mixing the flaxseeds with the water and setting aside. If using an alternative egg, prepare ready for use. Weigh your egg mix so you will have 300ml liquid in total (e.g. flax egg should be 75g, so milk will be 225ml)

In a large bowl mix flour, salt, sugar, yeast, mixed spice and cinnamon.

Rub the butter through the flour mix, then sprinkle in the dried fruit and ensure it is all broken up into individual pieces. (If you don't have dried fruit, you can use a jar of mincemeat - try and get the driest part without any liquid and make it drier by mixing some flour in before adding to your flour mix).

Make up your flaxegg (or alternative) and milk mix to 300ml and pour into the flour mix. This will get messy! Use your hands to combine everything together! Keep mixing!

Tip everything out onto a clean worktop and start kneading the dough. You can pull it, fold it, stretch it, punch it and squish it! Just keep working it all together for 10 minutes (yes, this is also a workout! :P ) Set a timer - 10 minutes no less!

Put the dough back into the bowl (you can wash it or not). Cover the bowl with something such as a silicon cover, lightweight chopping board or shower cap. Then cover that with a clean tea-towel. Set aside (somewhere warm) for at least one hour.

Check your dough - it should have doubled in size, if not, leave it a bit longer. Prepare your baking trays (we use a tray lined with a silicon sheet). We used 1 large, 1 small tray. Take the dough out and divide in half, then half again. Cut each piece into three and shape into a ball in your hands. Try and get a smooth surface on the top, then place the bun on the tray. Repeat. Cover the trays again as before and leave for another hour.

Preheat the oven to Gas Mark 7 (425f / 220c). Mix the 2 tablespoons of flour with the 4 tablespoons water until you have a smooth dropping consistency. When the buns have finished proving, using a spoon (unless you want to be a perfectionist, then you can use a piping bag!) drizzle a cross on the top of each bun.

Bake the buns in the centre of the oven for 15-20 minutes. They should be golden brown on top. Remove from the oven and leave on the trays. Gently heat your glaze and brush over each bun. Remove from the trays and allow to cool on a wire rack.

Serve as they are, split and toasted, with jam, butter or chocolate spread! Store covered for 3 days or freeze (wrapped) for up to a month.

Enjoy!