Start by placing the butter in a heat proof jug then pour over the measured hand hot water then add the sugar. When using the campfire, how did you keep the outdoors, and each other, safe while you were cooking?

Use a stick, but not one that’s been in the fire, an adult should carefully spread out the wood and embers, so they cool down quickly. Carefully take the buns from the warm place and pipe the flour paste to form crosses over the top of each bun. For the day after, reheating makes all the difference to make them soft and moist again – 15 sec in the microwave! Butter the hot cross bun halves and arrange the slices in the prepared baking dish with the crusts facing up, nestling slices of banana in between.

Divide the dough into 12 equal pieces and roll each into a ball, evenly spacing them out on the tray as you go.

Filled with apple compote, juicy sultanas and a hint of cinnamon, our Bramley apple hot cross buns taste great served toasted with butter. Drain the fruit and place it with the mixed peel, orange and lemon zest, and mix it all together before leaving it to infuse. When the hot cross buns come out of the oven, mix the sugar and 1 tablespoon of boiling water together for the glaze, and brush each hot bun to make them sweet and shiny.Witness the magic of distilling with a visit to Wild Atlantic Distillery located in the north-west of Ireland. Pour over the warm milk and egg mix then start your machine going on its lowest setting and mix for 3-4 minutes or until the dough has started to come together but is scraggy – then add the soaked fruit. Place the sugar and water together in a small pan and bring gently to the boil, allowing the sugar to dissolve. The methods are different but both result in flour that has been gelatinised, which means the starch in the flour swells and therefore holds onto to more water than the flour can normally hold. There’s even a school playground rhyme about Hot Cross Buns, sung while clapping in time to the rhythm of the words.