• 100 ml semi-skimmed milk
  • 40 g unsalted butter, plus extra for greasing
  • 250 g crusty white bread mix
  • 1 medium free-range egg, beaten
  • 1 tbsp plain flour, for dusting
  • 50 g seedless raisins
  • 50 g Agen prunes with Armagnac, chopped
  • 50 g glacé cherry halves, chopped
  • 40 g Fairtrade dark brown soft sugar
  • 1 tsp ground mixed spice
  • 1 tbsp clear honey


  1. 1

    Warm the milk and half the butter in a pan until the butter is melted. Let cool to lukewarm. Tip the bread mix into a bowl, then add the milk mixture along with the egg. Mix to form a soft dough.

  2. 2

    Lightly flour your work surface and knead the dough for 5 minutes. Return to the bowl, cover with cling film and leave in a warm place for 1 hour, until doubled in size.

  3. 3

    Meanwhile, grease and line a deep 18cm round loose-bottomed cake tin. In a bowl, mix together the raisins, prunes, glacé cherries, sugar and mixed spice. Set aside.

  4. 4

    Melt the remaining butter. Roll out the dough to a 25cm square and brush with the melted butter. Sprinkle the fruit mixture on top, then roll up into a sausage shape.

  5. 5

    Cut the dough into 8 rounds. Place cut-side up in the tin. Cover with a clean tea towel and leave in a warm place for 45 minutes. Preheat the oven to 190ºC, fan 170ºC, gas 5.

  6. 6

    Bake for 15 minutes or until golden (cover with foil after 10 minutes if too brown). Cool in the tin for 3-4 minutes, then brush all over with the honey.

Nutritional Details

Each serving provides
  • Energy 846kj 202kcal 10%
  • Fat 6.3g 9%
  • Saturates 3.1g 16%
  • Sugars 17.5g 19%
  • Salt 0.4g 7%

% of the Reference Intakes

Typical values per 100g: Energy 1030kj/246kcal

Each serving provides

30.7g carbohydrate 1.6g fibre 4.8g protein

Also in these Scrapbooks

Back to top