Warm the milk to blood temperature and dissolve the yeast in it.
Remove the seeds from the cardamom pods and grind with a pestle and mortar as finely as possible.
Combine all of the ingredients together, accept the mincemeat and remaining 25g butter.
Knead for a good ten minutes.
Cover and leave to rise in a warm place until doubled in size (about 1 hr).
Knead briefly by hand, then roll out on an oiled surface into a rectangle about 30cm by 40 cm.
Melt the remaining butter and spread over the dough.
Spread the mincemeat over the butter and roll up as tightly as possible.
Cut the roll into 12 to 16 pieces and space slightly apart in a deep sided oiled tin. I used a 23cm sq tin, but this was a bit too small and a larger one would be better.
Cover with a plastic bag or tea towel and leave to rise in a warm place until doubled in size (about an hour).
Drizzle the tops with a little water, place another tin over the top to prevent the fruit from burning and to allow the steam to circulate.
Bake at 180℃ (350℉, Gas 4) for about 30 minutes when the buns should be firm, well risen and golden. If you feel they need a bit longer, place them back in the oven for a further 5 minutes or so.
If using the ThermoCook
Follow the first two instructions above.
Fit the kneading shaft into the jug.
Place the milk, eggs and 50g butter into the bottom of the jug, followed by the dry ingredients.
Set the programme to knead for ten minutes.
Set the temperature to 37℃ and leave for 30 minutes to rise.
Follow the rest of the instructions above.
This quantity will make 12 large buns or 16 slightly smaller ones.Please note: calories and other nutritional information are per serving. They're approximate and will depend on serving size and exact ingredients used.