MAKES: 16 BUNS
Preparation time: 15 minutes
Cooking time: 15 minutes
Total time: 30 minutes
125 g (4½ oz) unsalted butter, slightly softened, plus extra for greasing
250 g (9 oz) self-raising flour
2 tsp baking powder
50 g (2 oz) light brown soft sugar, plus 2 tbsp for sprinkling
100 g (3½ oz) fresh cranberries, quartered
50 g (2 oz) currants
1 large egg, beaten
2 tbsp milk
Preheat the oven to 200°C, gas mark 6. Line 2–3 baking sheets with baking paper or lightly grease with a little extra butter.
Place the flour, baking powder and butter in a mixing bowl and roughly chop the butter with a round-bladed knife. Rub the butter into the flour using your fingertips until the mixture resembles fine breadcrumbs.
Stir in the sugar, cranberries, currants, beaten egg and milk, then use the knife to bring the ingredients together to form a stiff dough. If the mixture is very dry, add a little more milk.
Using a teaspoon, dollop heaps of the mixture onto the prepared baking sheets to make 16 buns, spaced well apart. Sprinkle the remaining sugar evenly over the top of the buns and bake for about 15 minutes until lightly golden brown all over. Cool on a wire rack. Pack the buns in an airtight container. They are best eaten on the day they are made.