Put the sultanas or raisins in a small bowl with the Caramelised Apple Spread and pour over 200ml boiling water. Stir well and leave to soak for 1 hour.
Meanwhile, empty the bread mix into a medium bowl and add the cinnamon, mixed spices, lemon zest and 2 tsp fine salt. Rub in the butter.
Beat the egg into the milk and pour into the dry ingredients along with the soaked fruit mixture. Stir with a wooden spoon until it forms a sticky dough and all the flour has been mixed in. Leave for 5 minutes.
Divide the dough into 12 equal portions (about 90g each) and roll into balls. Place them on two greased baking sheets and cover loosely with cling film. Leave in a warm room for about an hour or until they are almost double in size.
Heat the oven to 220C/ 200 Fan and make the paste for the crosses. Mix the flour to a paste with100ml water. Spoon into an icing bag. Pipe a cross onto each bun.
Bake for 12-15 minutes, until risen and golden. Finally, mix together the Caramelised Apple Spread and the golden syrup and brush over the warm buns to glaze.
Best enjoyed on the day of baking, and after, warm in the microwave for 3-4 seconds or toast.
No icing bags? Pour the paste into a small plastic food bag and make a tiny cut in one corner.
