Meals and Courses

  • 1 egg, beaten
  • 225 ml (7½ fl oz) milk
  • 50 g (2 oz) unsalted butter, softened
  • ½ teaspoon salt
  • finely grated rind of 1 lemon
  • 500 g (1 lb) strong white bread flour
  • 75 g (3 oz) caster sugar
  • 1½ teaspoon fast-action dried yeast
  • 50 g (2 oz) unsalted butter, softened
  • 50 g (2 oz) light muscovado sugar
  • 1 teaspoon ground mixed spice
  • 200 g (7 oz) luxury mixed dried fruit
  • 25 g (1 oz) fresh root ginger, grated
  • 50 g (2 oz) caster sugar

Lift the bread pan out of the machine and fit the blade. Put the dough ingredients in the pan, following the order specified in the manual. Fit the pan into the machine and close the lid. Set to the dough programme.

Mix together the butter and muscovado sugar to make a paste. Toss the spice with the fruit and ginger in a bowl.

At the end of the programme turn the dough out on to a floured surface and roll it out to a rectangle, about 45 x 25 cm (18 x 10 inches). Spread to the edges with the butter and sugar paste and scatter over the fruit mixture. Roll up the dough starting from a long side. Use a sharp knife to cut the log into 12 equal slices.

Grease a shallow 28 x 18 cm (11 x 7 inch) baking tin. Arrange the slices in the tin, spacing them evenly and with the cut sides up. Cover loosely with oiled clingfilm and leave to rise in a warm place for about 45 minutes or until doubled in size.

Bake in a preheated oven, 200°C (400°F), Gas Mark 6, for 25—35 minutes until risen and golden. Cover the buns with foil if they start to over-brown.

Meanwhile, put the caster sugar in a pan with 100 ml (3½ fl oz) water and heat gently until the sugar dissolves. Bring to the boil and boil for 1 minute. Transfer the buns to a wire rack and brush them with syrup. Leave to cool.

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