Meals and Courses

  • 300 ml (½ pint) water
  • 25 g (1 oz) lard, softened
  • ¼ teaspoon salt
  • 2 tablespoons milk powder
  • 1 teaspoon ground mixed spice
  • 425 g (14 oz) strong white bread flour
  • 2 tablespoons golden caster sugar
  • 1¼ teaspoons fast-action dried yeast
  • 100 g (3½ oz) lard, softened
  • 25 g (1 oz) unsalted butter, softened
  • 250 g (8 oz) mixed dried fruit
  • 50 g (2 oz) chopped candied peel
  • 100 g (3½ oz) golden caster sugar, plus extra for sprinkling
  • milk, to brush

Lift the bread pan out of the machine and fit the blade. Put the dough ingredients into the pan, following the order specified in the manual.

Fit the pan into the machine and close the lid. Set to the dough programme.

At the end of the programme turn the dough out on to a floured surface and roll it out to a rectangle, about 40 x 23 cm (16 x 9 inches), with a short end facing you. Using a knife, dot the lard over the dough, then dot over smaller pieces of butter.

Mix together the dried fruit, peel and sugar and scatter over the dough. Press down gently with your hand. Fold the bottom third of the dough over and press down gently, then fold the top third of the dough over to form a rectangle of 3 layers. Turn the dough through 45 degrees and re-roll to a similar-sized rectangle. Fold the ends in as before and re-roll to a rectangle slightly smaller than the size of a shallow, greased 28 x 18 cm (11 x 7 inch) baking tin. Lift the dough into the tin, cover loosely with oiled clingfilm and leave to rise in a warm place until risen by about half again.

Brush with a little milk and sprinkle with extra sugar. Bake in a preheated oven, 200°C (400°F), Gas Mark 6, for about 45 minutes until risen and golden. Leave in the tin for 10 minutes, then transfer to a wire rack to cool. Serve warm cut into chunky slices.

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