1 scant pint warm water + milk mixed together

pinch saffron, or 5g, this seems an excessive pinch but the more stamens the stronger the flavour and darker the colour

1.5 kg. strong plain flour

4 sachets dried yeast, or 4 oz fresh yeast frothed up with some of the liquid and 1 tablespoon sugar

10 oz fat, whatever takes your fancy, marg, lard, butter or a mixture

8 oz sugar

1 teaspoon salt

4 beaten eggs

24 oz dried fruit, currants, sultanas, peel, raisins in whatever proportions you fancy

1/ soak the saffron stamens, overnight if possible, in some of the warmed liquid. It turns a gorgeous yellow!! Use the liquid and the stamens in the mixture.

2/ mix the dried yeast with the flour, or add the fresh yeast mixture with the water at stage 5 below.

3/ rub the fat into the flour until it resembles fine breadcrumbs.

4/ mix in the sugar and the salt.

5/ add the saffron liquid and the rest of the warm water & milk mixture and the beaten eggs and mix to a soft dough and knead until it is elastic.

6/ cover and leave to prove in a warm place until doubled in size.

7/ remove cover and knead in the dried fruit until it is evenly distributed.

8/ put tablespoons of the mixture, well apart, on greased baking sheets and leave, covered, in a warm place until doubled in size.

9/ uncover and bake at 200 deg C, 400 deg F, gas 6 for 15-20 mins.

10/ cool on a wire rack.

Makes about 3 dozen buns and can be frozen for up to 3 months.

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