- 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
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.
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.
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.
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.
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.
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.