350ml double cream 7g dry yeast 600g plain flour 55g caster sugar 125ml warm milk, plus 1 tbsp milk ½ tsp mixed spice 90g butter, chopped, plus extra for greasing 55g sultanas 250ml warm water, plus 1 tbsp water 1 tsp powdered gelatine 1 tbsp caster sugar 80g raspberry jam icing sugar, for dusting In a small bowl, combine the yeast, 1 tsp of the flour, 1 tsp of the sugar and all the warm milk. Cover and let stand in a warm place for approximately 10 mins until frothy. Sift the remaining flour and spice into a large bowl and stir in the remaining sugar. Rub in the butter, then stir in the sultanas. Stir in the yeast mixture and warm water, combining to a soft dough. On a floured surface, knead the dough until smooth and elastic, then place in a large greased bowl. Cover and leave to stand in a warm place for approximately 40 mins until doubled in size. Preheat the oven to 200°C/gas mark 6. Knead the dough again on a floured surface, then divide into 12 portions. Knead the portions into balls and place on greased oven trays. Leave to stand, uncovered, in a warm place for approximately 15 mins until well risen. Brush evenly with the 1 tbsp of milk. Bake the buns for 10 mins, then reduce the heat to 180°C/gas mark 4 and bake for a further 10 mins. In the meantime, make the bun glaze. Pour the 1 tbsp water into a heatproof cup and sprinkle over the gelatine and sugar. Stand the cup in a small pan of simmering water and stir the mix until dissolved. Brush the hot buns with the hot glaze, then leave them to cool on wire racks. In a bowl, whip the double cream until thickened and stiff peaks form. Split the cold buns and fill with jam. Pipe the cream into the buns and top with more jam. Dust with sifted icing sugar and serve.