Adapted from an original recipe by BBC Good Food magazine.
You will need:
100g (3½oz) glace citrus peel, chopped
50g (1½oz) pinenuts
50 (1½oz) raisins
100ml (3½oz) Brandy
7g sachet yeast
100ml (3½oz) water
500g (1lb) strong white flour
100g (3½oz) unsalted butter, softened
100g (3½oz) caster sugar
Zest of 1 orange & 1 lemon
3 eggs beaten
A dried broad bean and a small present
Egg glaze made with 1 egg yolk beaten with 1 tbsp water
10 glace cherries
2 pieces of each glace orange, lemon, and lime peel
Lumpy sugar, crushed, to decorate
Apricot jam to glaze
Method (By Hand)
Soak the glace peel, raisins, and pine nuts in brandy overnight. Sprinkle the yeast into the water in a bowl. Leave for 5 minutes; stir to dissolve. Mix the flour and salt together in a large bowl. Make a well in the centre and pour in the yeasted water.
Use a spoon to draw enough of the flour into the yeasted water to form a soft paste. Cover the bowl with a tea towel. Leave to “sponge” until frothy and slightly risen, about 20 minutes.
Beat the butter with the sugar and lemon and orange zest together in a separate bowl until light and fluffy. Add the eggs, one at a time, beat well after each egg. Add the mixture to the flour well, and then mix in the flour from the side of the bowl to form soft dough.
Turn the dough out on to a lightly floured work top. Knead until soft, smooth, silky, and elastic, for 10 minutes. Knead in the fruit and pine nuts until evenly distributed.
Put into a clean bowl and place into a plastic bag and tie the handles of the bag together then place a tea towel over the top of the bowl. Leave to rise until doubled in size, about 2- 2 ½ hours. Knock back, and then leave to rest for 5-10 minutes.
Shape the dough into a ring shape then place it on a buttered baking sheet. Wrap a dried broad bean and a small present i.e. £2 coin separately in greaseproof paper. Insert both tiny packages into the bottom of the shaped dough.
Place dough into a plastic bag tie the handles of the plastic bag together and then place a tea towel over the top, leave to prove until doubled in thickness, 1- 1 ½ hours.
Brush the dough with egg glaze then decorate with the glace fruit and crushed sugar. Bake in a preheated oven for 35-40 minutes until golden. Warm the apricot jam in a saucepan over a low heat until liquid, then brush all over the bread with the glaze. Leave to cool on a wired rack.
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