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Sue Lawrence's Chelsea Buns

Makes 9

1lb strong white flour
1 heaped tsp mixed spice
½ tsp salt
2 oz butter, cut in cubes
1 sachet easy-blend yeast
1 oz caster sugar
1 egg
8 fl oz warm milk

1 ½ oz butter
2 oz raisins
2 oz currants
2 oz sultanas
2 oz soft light brown sugar
2 tsp runny honey

Sift flour spice and salt, rub in butter, then stir in the yeast. In a bowl whisk sugar and egg and stir in warm milk. Pour into dry ingredients and mix to a soft dough. Turn onto a floured board and knead for 10 minutes. Put in a lightly-oiled bowl, cover and leave in fridge overnight or leave somewhere warm for 1 ½-2 hours. Knock back. Pressing gently, roll into a rectangle about 14'' by 10''.

Topping: melt the butter and brush over the dough. Sprinkle over the fruits and sugar leaving a ½ inch border. Roll it towards you longways and press to join. Cut into 9. Butter baking tin and put in cut side up. They should be touching but not squashed. Warm 1tsp of honey and brush over. Cover loosely with buttered clingfilm and prove in a warm place for 35-40 minutes, or until slightly puffy. Preheat the oven to 200C and bake for 35 minutes. Remove from the oven and brush with the remaining honey. Cool in tin for 10 minutes then transfer to a wire rack. Pull apart and cool for a further 10-15 minutes.