• Pre-heat the oven to 180°C (fan)/200°C/gas mark 6. Cover a baking sheet with non-stick baking paper.
• Add 1 tablespoon lemon juice to a jug with 200ml milk and set aside.
• Place 300g plain flour, ½ teaspoon bicarbonate of soda and 1 teaspoon cinnamon (or mixed spice) into a mixing bowl. Whisk to combine.
• Slowly stir the milk mixture through the flour until combined. You may not need it all so pour slowly, mixing as you go until you have a rough dough.
• Stir in 150g mixed dried fruit.
• Lightly flour your hands, make eight* small rolls and place on the prepared baking tray. If your dough is very sticky you could use two spoons to make them into rolls or add a tiny bit more flour.

To make the crosses

• Put 2 tablespoons plain flour into a small bowl and slowly add cold water, stirring as you add it until you have a thick paste. If it's too watery add more flour.
• Use a piping bag or the back of a teaspoon to make cross shapes on the top of the buns.
• Bake in the oven for 25-30 minutes or until golden brown and cooked through.
• Serve warm with your favourite spreads. These soda bread hot cross buns are best eaten fresh but will keep for a day in an airtight container. Can be cut in half and reheated under a grill.