James Martin served up delicious hot cross buns with tepid milk and stock syrup on James Martin’s Saturday Morning.

The ingredients are: 625g strong white flour, plus extra for dusting, 1 tsp salt, 2 tsp ground mixed spice, 45g unsalted butter, cut into cubes, plus extra for greasing, 85g caster sugar, 14g dried yeast, 375ml tepid milk and 125g mixed dried fruit.

For the topping: 1 tbsp plain flour, mixed with water.

For glazing: Thick sugar stock syrup.

See recipes by James in his book titled: Complete Home Comforts: Over 150 delicious comfort-food classics available from Amazon now.