Grease a six-hole mini-muffin tray with butter.
Mix the flour, sugar, and mixed spice in a bowl.
Add the dried fruit and chopped fudge to the dry mix.
Stir in the instant yeast until combined.
Make a well and gradually pour in the milk using a fork until a dough forms.
Knead the dough on a floured surface for 10 minutes until elastic.
Divide the dough into six pieces and place into the muffin holes.
Cover with a damp towel and let rise for 45-60 minutes in a warm room.
Preheat the oven to 200°C.
Bake for 20-25 minutes until golden-brown and a skewer comes out clean.
Remove the buns from the tray while still warm.
Serve the warm buns with seedless grapes if desired.