I am an absolute hot cross bun fiend. As soon as April rolls around (sometimes even March), I eat hot cross buns every few days. They’re the perfect breakfast or afternoon pick me up. I’m a purist when it comes to the flavour. For these, the raisins are soaked in earl grey which keeps them plump and imparts a lovely citrus flavour. I prefer a lightly spiced bun so I’ve used a mixture of mixed spice and cinnamon. Lastly, these are glazed (or rather soaked) in a orange golden syrup mixture to keep them moist and irresistibly shiny.