Put the flour, mixed spice, cinnamon, yeast, sugar and salt in a big mixing bowl. Stir to blend thoroughly.

Heat the butter in a small saucepan over low heat, then stir in the milk, making sure it is warm but not hot. Add this liquid to the dry ingredients, the beaten egg, and mix to form a dough. Lightly fold in the mixed dried fruit.

Turn out dough on a lightly floured surface and knead for 8–10 until smooth and elastic. Place the dough in a lightly oiled bowl, cover it and let it rise for 2 hours, until doubled in size.

Now line 2 baking trays with parchment paper. Punch the inflated dough down, then divide it into portions: shape two-thirds of the dough into 10 equal round balls for the bunny faces and set them on the trays, giving each plenty of space. Use the remainder of the dough to make bunny ears and attach two to each face. Cover the trays and let the dough prove for another 30 minutes.

Heat your oven to 200°C (fan 180°C, gas mark 6). In a small bowl combine the plain flour with 3 tablespoons water and a dash of oil to makes a thick paste. Place the paste in a piping bag with a small opening cut at the tip. For the eyes, press two currants into each dough ball. Using the paste, pipe crosses for the mouths and outline the ears. Bake the bunnies for 20–25 minutes or until golden brown.

For the glaze: In a small pan over medium heat, combine the granulated sugar and 2 tablespoons of water. Brian KennedyPictures: Allow the mixture to reduce to into a syrup. When the buns are still warm, brush them liberally with the syrup to make them shiny.

Leftovers can be frozen for the next meal.