Boil 300ml of milk on a low heat.
In a separate pan, place 50g of butter over a low heat until melted.
Add the warmed milk and melted butter into a bowl, mix and leave to cool until mixture reaches room temperature.
Separately, mix 500g of flour, 1 tsp of salt, 75g of caster sugar and 1sp of baking powder into a bowl.
Pour in the warm milk and butter mixture and add 1 beaten egg.
Add in a splash of spiced rum, such as Aldi's Sea Dog Premium (be as generous as you wish!)
Combine the ingredients together to form a sticky dough and place onto a floured surface.
Knead until the mixture becomes smooth and springy and then place the dough into a flour-covered bowl.
Cover the bowl with a damp tea towel and leave to rise for 1 hour until the mixture has doubled in size.
Once the dough has risen, place the mixture back onto a floured surface.
Tip in 75g of sultanas, 1 tsp of ground cinnamon and grated orange zest (optional), and knead this into the dough.
Divide the dough into 16 squares and on a floured surface, roll these squares into balls.
Line these balls onto a baking tray and cover with a damp tea towel to allow the balls to prove for an additional hour until they have doubled in size.
Add 5 tbsp of water, 1 tbsp at a time, to 75g of plain flour to make the paste for the cross.
Use this mixture to then pipe two lines across the top of the buns to make a cross on each, using a piping bag or a spoon.
Place the hot cross buns in the oven at 200c/gas 7 for 20 minutes.
Melt 2 tbsp of golden syrup in a pan and brush over the top of the buns whilst they're still warm.
Set aside to cool on a wire rack.
Scran episode 15: Secrets of a wine connoisseur - with Diana Thompson
