Armagnac prune Chelsea buns

Everybody loves a sticky Chelsea bun, and these have a grown-up twist but are still easy to make.

Serves: 8

Preparation time: 20 minutes

Cooking time: 20 minutes

Cooling time: 1 hour and 45 minutes (proving)

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You will need

Warm the milk and half of the butter in a pan until the butter is melted. Let cool to lukewarm.
Tip the bread mix into a bowl, the add the milk mixture along with egg. Mix to form a soft dough.
Lightly flour your work surface and knead the dough for 5 minutes. Return to the bowl, cover with cling film and leave in a warm place for 1 hour, until doubled in size.
Meanwhile, grease and line an 18cm round cake tin. In a small bowl, mix together the raisins, prunes, glacé cherries, sugar and mixed spice. Set aside.
Melt the remaining butter. Roll out the dough to a 25cm square and brush with the melted butter. Sprinkle the fruit mixture on top, then roll up into a sausage shape.
Cut the dough into 8 rounds. Place cut-side up in the tin. Cover with a clean tea towel and leave in a warm place for 45 minutes. Preheat the oven to 190°C, fan 170°C, gas mark 5.
Bake for 15 minutes until golden (cover with foil after 10 minutes if too brown). Cool in the tin for 3-4 minutes, then brush all over with the honey.

Cook's tip: You could substitute the prunes for another dried fruit of your choice, or simply double the amount of raisins instead.

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