I am on my 5th batch of hot cross buns for the season. I tried a flour and water cross which I found on another blog. The initial version was 2 Tablespoons of white flour and 2 Tablespoons of water, mixed together and piped through a plastic bag. It was rather cute and gave a nice cross for the diabetics. It made enough batter to put crosses on 8 buns. I tried it on part of a low sugar batch of hot cross buns, batch #3. However I then scaled it up for the last batch and found two problems. 1) it doesn't scale up very well, I tried 1/2 cup flour and 1/2 cup water and found I couldn't get the lumps out. 2) After baking its tough and tasteless. I salvaged the batch by using a maple frosting cross on top of the flour and water cross. Many things are improved with maple frosting. Do you have a maple fudge recipe? I could fix a lot of baking disasters by eating a nice piece of fudge to console myself. :) Moistening the dried fruit with a couple of tablespoons of orange juice works wonderfully, especially as I normally have orange juice around and rarely have apple juice or rum. Some of the batches of hot cross buns turned out better than others but so far they are all tasty. Thanks for sharing your experiments, Skeptic. Unfortunately, I don't have a maple fudge recipe, Can anyone out there help? PJH

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