Recipe adapted from BBCGoodFood
You will need-
- 450g strong white bread flour
- 1/2 tsp salt
- 7g sachet of dried yeast
- 50g butter, cubed and at room temperature
- 2tsp mixed spice
- 50g golden caster sugar
- Zest of 1 lemon
- 275ml milk
- 2 eggs, beaten
- 200g of your favourite dried fruit, I used raisins and currents
- 2tbsp plain flour
- Golden syrup for glazing
When the dough is ready, turn it out onto a floured work surface. Deflate it and then press it out into a large circle. Place your dried fruits into the middle and then lift and fold the dough from around the edges over till its all covered. Knead the dough to help distribute the fruit and then cut through it with a knife a few times before kneading again. This is the messy bit so use extra flour here if the dough is really sticky.
Prepare your muffin tin by lining it with muffin cases or squares of greaseproof paper and then roll the dough into 12 balls. You may get more than this out of the mixture so have a few more cases ready just in case. Place them in the muffin tin and cover with a tea towel. Leave to rise in a warm place for around 30 minutes. Toward the end of the rising preheat your oven to 180C.
When they come out of the oven, brush with a little golden syrup to glaze and leave to cool slightly before tucking in. They will keep for a few days in an airtight box.