Pour the milk into the bread machine. Add the egg.

Sprinkle over the flour, ensuring that it completely covers the liquid. Add the salt, sugar, butter and yeast in each their corner of the bread machine pan.

Set the bread machine to the dough setting. Press start.

Lightly grease a 23cm/9in square cake tin.

Take the dough out the machine and place it on a lightly floured surface. Knock the dough back gently and roll it out to form a square that is approximately 30cm/12in.

Brush the dough with the melted butter for the filling and sprinkle with sultanas, currants, candied peel, brown sugar and mixed spice, but leave a 1 cm/½in border on one edge.

Starting at the covered edge, roll the dough up, Swiss roll fashion. Press the edges together to seal.

Cut the roll into 12 slices and then place these cut side uppermost in the prepared tin.

Cover with oiled clear film. Leave to rise in a warm place for 30-45 min or untill they have doubled in size. Meanwhile preheat the oven to 200 degrees celsius.

Bake the buns for 15-20 min or untill they have risen well and are evenly golden all over. Leave them to cool slightly before turning them out to a whire rach to cool further.

Make the glaze. Mix sugar, water and orange flower water in a small sauce pan. Heat while stirring and then boil rapidly for a couple of minutes withput stirring, until syrupy.

Brush the mixture over the warm buns and serve slightly warm.