Meals and Courses

  • 1 egg, beaten
  • 150 ml (¼ pint) milk
  • 1 tablespoon vanilla bean paste or vanilla extract
  • 25 g (1 oz) unsalted butter, softened
  • 1 tablespoon milk powder
  • 300 g (10 oz) strong white bread flour, plus 1 tablespoon
  • 50 g (2 oz) caster sugar
  • ¾ teaspoon fast-action dried yeast
  • 200 g (7 oz) cream cheese
  • 50 g (2 oz) caster sugar, plus 1 tablespoon for sprinkling
  • 1 teaspoon vanilla bean paste or vanilla extract
  • 1 egg
  • 150 g (5 oz) raspberries
  • 150 g (5 oz) strawberries, hulled and halved
  • icing sugar, for dusting

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.

Beat the cream cheese to soften, then beat in the sugar, vanilla paste or extract and egg until smooth.

At the end of the programme turn the dough out on to a floured surface and cut off one quarter. Roll out the remainder to a round about 28 cm (11 inches) in diameter. Grease a 23 cm (9 inch) springform cake tin. Press the dough into the tin so that it comes about 3 cm (1¼ inches) up the sides, making a case.

Divide the remaining dough into 10 equal pieces and scatter them into the case. Dot the cream cheese mixture between the dough pieces, then scatter with half the berries. Cover loosely with oiled clingfilm and leave to rise in a warm place until slightly risen.

Bake in a preheated oven, 200°C (400°F), Gas Mark 6, for about 45 minutes until the bread is risen and golden. Make sure the centre of the dough is cooked by piercing it with a knife or skewer. Transfer to a wire rack to cool. Serve scattered with the remaining fruits and dusted with icing sugar.

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