Hot cross pancakes

Makes 10 230g plain flour

1 tsp baking powder 120g caster sugar 2 eggs

150ml milk

100g dried mixed fruit 1 tsp ground cinnamon 1 tbsp mixed spice zest and juice of 1 lemon 3 oranges

50ml unsalted butter, plus extra for greasing 30ml cold water 8cm ring

Sift 200g of the flour into a bowl, then add the baking powder, 20g of the sugar, the eggs, milk, mixed fruit, cinnamon and mixed spice. Whisk thoroughly to combine, then add the zest and juice of both the lemon and 1 orange into the mixture. Whisk again until smooth. In a large frying pan, melt the butter until a liquid, then pour it into the mixture and stir through.

To make the orange syrup, zest and juice the 2 remaining oranges into a saucepan and add the remaining sugar. Simmer on a low heat for 3-5 mins until the sugar dissolves, then bring to the boil. Keep on a rolling boil, stirring, for 4-5 mins until thickened, and set aside.

Place the pan on a medium heat, grease the ring and set in the pan, then pour in approximately 4 tbsp of the batter. Cook for 1-2 mins until set in the shape. Remove the ring, using a palette knife to ease the sides and tongs to remove. In a small pot, mix together the remaining flour with the water and mix thoroughly into a smooth paste. Transfer to a plastic piping bag and snip the end with scissors so a thin line of paste can be squeezed out. Flip over the pancake and pipe a cross from one side to the other. Cook for a further 2 mins, then transfer to a warm plate. Make the rest of the pancakes in a similar way. Serve with the orange syrup.