Mix flour, salt, mixed spice, sugar, fruit and yeast together in a large mixing bowl.
Make a well in the centre. Mix milk, water, syrup and butter together.
Pour into the well.
Add beaten eggs, then gradually stir in the flour from the sides of the well to form a soft dough.
Turn out on to a floured surface and knead for 10 minutes until elastic.
Return dough to the bowl, cover with a damp cloth and leave in a warm place to rise until doubled in size (about 1 hour).
Turn out on to a floured surface and knead for 5 minutes. Divide into 24 equal pieces and roll each into a ball. Place on a greased baking tray, leaving a little space between each ball.
Cover again and leave to rise in a warm place until doubled in size.
To make topping:
Mix flour, 15 ml syrup and egg together to form a smooth paste.
Spoon into a piping bag that has a small, smooth nozzle and pipe a cross on to each bun.
Place baking tray in the oven, preheated to 240 ºC, and reduce temperature to 200 ºC.
Bake for 15-20 minutes until golden brown.
While buns are baking, heat remaining syrup, with cinnamon sticks and ginger, in a small saucepan.
Allow to simmer gently for 15 minutes, then remove cinnamon sticks.
As soon as buns come out of the oven, brush warm syrup over the tops and allow it to soak in.
Leave buns to cool on a wire rack.
Enjoy warm or cold.