Method

1. For the tangzhong, put the flour, milk and 30ml water in a small saucepan. Whisk over a medium heat until it thickens into a paste, then set aside and leave to cool to room temperature.

2. Pour the milk into a saucepan and set over a low heat until just warm. Or, warm in the microwave in 10-second blasts, being careful not to boil it. Stir in the yeast until fully combined. Mix the flour, sugar and 1 tsp salt together in the bowl of a stand mixer fitted with a dough hook. With the motor running, mix in the egg, tangzhong and warm milk mixture. Knead for 2 mins, then add the butter, a little at a time. Continue to knead for 7-8 mins until soft, elastic and slightly sticky. Form into a ball and put in a lightly oiled bowl. Cover and set aside to prove for 2 hrs, or until doubled in size. Or, chill overnight for at least 12 hrs. (Chilling the dough makes it easier to work with and cut.)

3. Line a high-sided 20 x 30cm baking or roasting tin with baking parchment. To make the filling, tip the pudding pieces into a bowl. Stir in the sugar, mixed spice, butter, orange zest and a large pinch of salt. Beat to combine.

4. Roll the dough out on a lightly floured surface until it’s 30 x 45cm. Evenly spread over the filling up to the edges. Roll it up lengthwise from the longest side to form a log, brushing off any excess flour as you roll. Trim the uneven ends, if you like, then cut into 10-12 equal-sized buns using a sharp, serrated knife, being careful not to squash them (gently saw through the dough if it’s at room temperature). Arrange snugly in the tin. Cover and leave to prove for 30-45 mins in a warm spot until doubled in size.

5. Heat the oven to 200C/180C fan/ gas 6. Bake the buns for 25-30 mins until deep brown and cooked through. Meanwhile, mix the golden syrup with 2 tsp boiling water. Liberally brush the syrup glaze over the hot baked buns, then leave to cool in the tin on a wire rack until just warm. Once completely cool, will keep in an airtight container for up to three days.