Blending the rich loveliness of sticky toffee pudding with the soft comfort of hot cross buns, this is a cross over to remember. It's the perfect alternative for people who don't like the classic spices, or for those looking for something a little different.

Feel free to add whatever fillings you like - such as chopped dates, sultanas, or walnuts.

Method

Mix the 2 tbsp ground flax with 6 tbsp water. Set aside.

Add bread flour, yeast, sugar, and salt to stand mixer.

Place chopped dates, 300ml water, and baking soda into a pan and heat until boiling.

Boil for 2-5 mins, stirring occasionally.

Once boiled, turn off the heat and add the margarine.

Once the margarine has melted, add the flax egg and vanilla and allow mix to cool slightly.

Once cooled, add the date mixture to the flour.

Mix with a dough hook on medium-high. It will be very sticky.

After around 10 minutes the dough should start to come together.

Form the dough into a ball and allow it to rise for 1-2 hours or until doubled in size.

Divide and shape into 12 equal balls.

Place the balls on a lined baking tray and allow to rise for another hour.

Once risen, it's time to preheat the oven (to 200°C/180°fan/400°F/gas mark 6) and make the flour paste crosses.

Simply mix the plain flour and 80ml water and place in a piping bag.

Pipe crosses onto the tops of the buns.

Place buns in the oven for around 25 minutes.

Once baked, brush maple syrup on the top (or sub for apricot jam, sticky toffee sauce, etc).