Whisk yeast, milk and caster sugar until the sugar dissolves. Set aside for 10 minutes.
Sift plain flour, McCormick Mixed Spice, Cardamom and Salt into a large bowl. Use your fingertips to rub in butter.
Stir in chocolate bits, eggs and yeast mixture and mix until a soft dough forms. Turn dough onto a floured surface. Put in large greased bowl. Cover and leave in a warm spot for ¾ hour. Turn dough onto a floured surface, punch down and cut dough into 20 pieces, knead each piece into smooth balls.
Place balls into 30cm x 20cm greased tray. Set aside for ¼ hour.
Meanwhile, preheat oven to 200°C. Combine self-raising flour with½ cup water to make a smooth paste. Pour paste into a zip lock bag, snip the top and pipe crosses onto each bun.
Bake buns for 20 minutes or until golden and the buns sound hollow when tapped. While buns are still hot brush the tops with apricot jam. Serve warm.