Rav Gill served up delicious hot cross buns with tea soaked raisins and apricot jam on Saturday Kitchen.

The ingredients for the dough are: 180ml full-fat milk, 400g strong white flour, plus extra for dusting, 1½ tsp salt flakes, 50g caster sugar, 7g fast-action dried yeast, 2 free-range eggs, 50g unsalted butter, softened, plus extra to serve if desired, 20g mixed peel (optional), 1 lemon, finely grated zest only, 2 tsp ground cinnamon, 1 tsp ground allspice and neutral oil, such as vegetable oil for greasing the bowl.

For the raisin mixture: 150g raisins, 2 tea bags (any black tea, such as rooibos)
1 cinnamon stick.

For the crosses: 60g plain flour, 1 tbsp icing sugar, 4 tbsp full-fat milk and 2 tbsp apricot jam, beaten, to glaze.

See recipes by Rav in her book titled: Baking for Pleasure: The new sweet and savoury cookbook available from Amazon now.