Easter wouldn't be Easter without Hot Cross Buns, but how about trying Hot Cross fudge made with saffron, cinnamon and dried fruit.
Line a 20cm pan with grease proof paper and place to one side.
Pour the milk into a heavy bottomed pan along with the cinnamon and saffron. Place on a low heat and let the spices infuse the milk.
Remove the saffron then place all of the other ingredients (except the icing sugar) into the pan and melt over a low heat, stirring regularly until the sugar has dissolved and the butter has melted.
Gradually increase the heat and bring the mixture to the boil, stirring frequently.
Once a boiling point has been reached let the mix spinach for 10-15 minutes, stirring continuously and making sure that the mix does not stick to the edges or bottom of the pan.
Regularly check to see if the mixture has reached "soft ball stage" - this is when the temperature hits 116C. (Alternatively drop a small amount of the mix into cold water. Its ready if a soft ball of fudge forms).
Remove the fudge from the heat and pour it into a mixing bowl along with most of the dried fruit.
Beat the fudge with an electric whisk until it gets thick and begins to set (this will take roughly 10 minutes).
Transfer the fudge into the lined tin and smooth out, sprinkle over the remaining dried fruit and leave to cool.
Once completely set, cut the fudge into squares or circles as you prefer.
Add a teaspoon of water at a time to the icing sugar until a thick, pipable icing has formed.
Spoon the icing into a small icing bag and pipe a cross on each piece of fudge