Festive fruit & nut buns

Makes 12

375g plain flour, plus extra for dusting 50g ground almonds 100g caster sugar

1 tsp ground cinnamon 7g fast action dried yeast 130ml milk

100g unsalted butter, softened

1 tsp vanilla bean paste 2 eggs

2 tbsp raisins 50g mixed peel

50g dried cherries, plus extra to decorate 100g marzipan, chopped 2 tbsp roughly chopped pistachios, plus extra to decorate

50g flaked almonds, plus extra to decorate 50g dark chocolate airtight wrap

12 cupcake cases 12-hole muffin tray

In a large mixing bowl, combine the flour, ground almonds, caster sugar and cinnamon, then make a well in the middle of the ingredients with a wooden spoon and tip in the yeast.

Pour the milk into a large microwaveable jug and add the butter. Heat in the microwave for 15 secs until just warm, then mix in the vanilla paste and beat in the eggs one at a time. Pour the liquid onto the yeast and mix in a figure of eight motion until all the ingredients are combined. Mix in the raisins, mixed peel and dried cherries. Knead the mixture with one hand in the bowl for 8-10 mins until soft, dusting in flour if the mixture becomes too sticky, then knead in the marzipan, pistachios and flaked almonds.

Place the dough in a clean, large bowl and cover with airtight wrap. Leave to stand in a warm place for 1½ hrs until doubled in size.

Line the muffin tray with the cases. On a surface dusted with flour, divide the dough into two equal pieces. Then divide those pieces in half.

Next, cut each piece into three, so there are 12 pieces of dough. Roll each piece of dough into a ball and place in a cupcake case. Cover with a clean tea towel and let stand for 30 mins until doubled in size.

Preheat the oven to 220°C/200°C fan/gas mark 7, then turn down to 200°C/180°C fan/ gas mark 6 and bake for 15-20 mins until golden. Allow to cool.

Break the chocolate into a microwaveable bowl and microwave for ½-1 min until it can be stirred smooth. Pour the chocolate on top of each of the muffins, then scatter over the extra cherries, pistachios and almonds. Allow to set, then serve.