find the recipe (or look it up on the family blog)
proving the yeast (with measured water and brown sugar)
rub butter into sifted dry ingredients, measure out the fruit, add remaining sugar to remaining water with the salt
add the liquid and kneed (till outer surface shiny, not sticky), kneed in fruit and leave to double in size in a warm place (covering with a teatowel or napkin keeps it cosy)
cut into 16-18 pieces, form into buns, leave to rise and double in size
dribble or pipe the crosses with the paste
when cooked, brush with the glaze and eat warm with butter
proving the yeast (with measured water and brown sugar)rub butter into sifted dry ingredients, measure out the fruit, add remaining sugar to remaining water with the saltadd the liquid and kneed (till outer surface shiny, not sticky), kneed in fruit and leave to double in size in a warm place (covering with a teatowel or napkin keeps it cosy)
cut into 16-18 pieces, form into buns, leave to rise and double in sizedribble or pipe the crosses with the pastewhen cooked, brush with the glaze and eat warm with butter 
