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These simple scones are made with basic pantry ingredients and ready to eat in just 30 minutes! Delicious with butter or clotted cream and berry jam.

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How to Make Mary Berry's Perfect Christmas Dinner | Mary Berry's Absolute Christmas Favourites

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The secret to getting gloriously puffed-up Yorkshires is to have the fat sizzling hot - and don't open the oven door! From BBC Good Food.

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Gordon Ramsay's Yorkshire Pudding Recipe

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Roast beef with Yorkshire puddings, roast potatoes and gravy

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This most traditional of dishes uses duck fat to add extra meatiness to the roasties. The red wine-soaked gravy will also have you going back for more 16 medium-sized Maris Piper or King Edward potatoes (each about 175g/6oz), peeled, cut into equal-sized pieces 8 garlic cloves 5 tbsp duck fat 8 sprigs thyme sea salt, to taste First make the Yorkshire pudding batter.

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Just eggs, milk and flour, baked in muffin cups with melted butter -- a dozen easy Yorkshire puddings.

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Mary's going to be so proud that you made your own hot cross buns this Easter. Lucky thing her recipe is completely foolproof.

For this recipe you will need a piping bag fitted witha fine 3mm nozzle, but if you don't have a nozzle you could use a piping bag and snip the end off.

Ingredients

For the topping

Method

1. Put the flour, sugar, spices and lemon zest into a large bowl and mix together. Then add the salt and yeast, placing them on opposite sides of the bowl.

2. Melt the butter in a pan and warm the milk in a separate pan. Add the butter and half the tepid milk to the dry ingredients. Add the egg and use your hands to bring the mixture together, incorporating the flour from the edges of the bowl as you go. Gradually add the remaining milk, to form a soft pliable dough (you may not need all of the milk).

3. Tip the dough out on to a lightly floured work surface. Knead by hand incorporating the sultanas and mixed peel into the dough. Lightly knead for 10 minutes until silky and elastic and forming a smooth ball. The kneading can also be done in a food mixer with a dough hook.

4. Oil a bowl and place the dough in a bowl, cover with cling film and leave to rest in a warm place for about 1½ hours or until doubled in size.

5. Turn the dough out on to a floured surface and divide into 12 balls. Line 1-2 baking trays with paper and place the balls on the tray, placing them fairly close together and flattening them slightly.

6. Slip each baking tray into a large clean polythene bag, making sure the bag doesn't touch the buns. Leave for 40-60 minutes until the buns have doubled in size.

7. Preheat the oven to 220C/200C Fan/Gas 7.

8. For the topping, add the flour to a bowl with 100ml/3½fl oz water. Mix together to make a paste and spoon into the icing bag.

9. When the buns have risen remove the polythene bags and pipe a cross on each bun. Bake for 15-20 minutes until pale golden-brown, turning the baking trays round halfway through if necessary.

10. Melt the golden syrup in a pan and while the buns are still warm, brush the buns with a little syrup to give a nice shine, before setting aside to cool on a wire rack.

Recipe Tips

This buns will keep in the freezer for up to 1 month.

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Mary's going to be so proud that you made your own hot cross buns this Easter. Lucky thing her recipe is completely foolproof. For this recipe you will need a piping bag fitted witha fine 3mm nozzle, but if you don't have a nozzle you could use a piping bag and snip the end off.

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Follow master baker Paul Hollywood's ultimate step-by-step guide to creating perfectly decorated fruit buns, from BBC Good Food.

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Mary Berry's luxurious Hot Cross Buns recipe - BBC