Set Oven temp to 200 degrees C / Gas Mark 6

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Brew 125ml of strong Typhoo tea. Place the raisins in the small bowl and cover with the hot tea. Allow at least an hour for the raisins to soak in the tea, this will make them plump and moist.

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Add the flour into the mixing bowl, cut the butter into cubes. Using the tips of your fingers rub together the flour and butter. It should resemble small breadcrumbs.

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Mix in the sugar and mixed spice.

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Add the raisins to the mixture but be sure not to add any excess tea in the bowl. Add a teaspoon of the cold Typhoo tea to the egg and mix together.

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Add the egg and Typhoo tea to the mixture, stir all the ingredients together with a spoon. As the mixture starts to come together use your hand, this will allow you to tell if the mixture is too dry and you need to add a little more cold Typhoo tea. You should have a sticky mixture.

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Using a spoon, place 12 even mounds of mixture onto a baking sheet, allow a little room for them to spread when baking. This spiky looking bun will bake with a nice crunchy outside and a moist soft inside.

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Bake in the oven for 17 minutes, or slightly longer to a golden brown.

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Place on a wire rack to cool.

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TIP:  You can make these buns smaller or larger in size,  just be sure to adjust the cooking time.

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Serve with a cup of Typhoo tea!