Sift and combine the all the dry ingredients except egg replacer powder. In a separate bowl, whisk the egg replacer powder (or eggs) with about 1/2 a cup of the water, until frothy. Add remaining wet ingredients, withholding about 1/4 - 1/2 cup water, and combine.
Add the wet ingredients to the dry and mix together with the raisins. Add extra water slowly, around 1 tablespoon at a time, until batter is the correct consistency - thicker than a cake batter, but not as thick as cookie dough. Spoon into a greased muffin tin, and smooth tops with wet fingers. Allow to rise for an hour in a warm spot.
Using a sharp knife, score each top with a cross, then bake at 350°F for about 35 minutes or until done.
Glaze: While the buns are cooking, heat the milk, remaining sugar and mixed spice in a small pan until the sugar has dissolved. Brush this glaze over the buns as they come out of the oven. Remove from muffin tin and cool on a wire rack, and then brush again with the glaze.
Icing: Mix icing and put in a piping bag fitted with a small plain nozzle and pipe the icing across the buns so that each bun has a cross on top.
