In a bowl, combine 150g/ 5 oz plain flour, the caster sugar, dried yeast, milk and water. Beat with a wooden spoon until smooth, then leave in a warm place for about 20 minutes, until frothy

For the dough, put the flour in a bowl. Rub in the butter with your fingertips until the mixture resembles fine breadcrumbs

Add to the yeast mixture with the eggs, sugar, sultanas and mixed peel

Quarter the glacé cherries and mix in. Beat the mixture well for about 10 minutes

Cover the bowl with oiled cling film and leave to rise for about 1 1/2 hours, or until the dough doubles in size and springs back when lightly pressed

Preheat the oven to 220 oC/ 425 oF/Gas 7. Grease 2 baking sheets

Knead the dough for a few minutes. Place 6 tablespoonfuls of the dough onto each baking sheet. Cover and leave in a warm place for 30 minutes, or until doubled in size

Put the egg, caster sugar and 1 tablespoon water in a bowl and beat until well mixed

Crush the sugar lumps. Uncover the buns and brush with the egg glaze and sprinkle with crushed sugar lumps. Bake for 15 minutes. Transfer to a wire rack and leave to cool completely