You Will Need:
500g (1lb) Strong White Bread Flour
200g (7oz) Raisins
100g (4oz) Dried Currants
100g (4oz) Mixed Candied peel, chopped
Zest of 2 Lemons, grated
½ tsp Ground cardamom
½ tsp Grated Nutmeg
A pinch of black pepper
½ tsp Vanilla extract
3 Tbsp dark rum
6 tsp Dried Yeast
250ml (8floz) tepid Milk
1 ½ tsp salt
100g (4oz) Granulated Sugar
150g (5oz) unsalted butter, softened
Icing sugar for dusting
Method (By Hand)
- Place the dried fruits, peel, nuts, lemon zest, spices and pepper in a bowl. Pour over the vanilla extract and rum, then leave to soak, 2hours.
- Sprinkle the yeast into the milk 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 of the flour and pour in the yeasted milk.
- Use a spoon to draw enough flour into the yeasted milk to form a soft paste. Cover with a tea towel, and leave to “sponge” until frothy and risen, about 20 minutes. Add the sugar and melted butter to the flour well. Mix in the flour to form soft, firm dough.
- Turn the dough out on to a lightly floured work top. Knead until smooth and elastic, about 10 minutes. Put the dough in a butter bowl and cover with cling film and then inside a plastic bag tie the handles together. Place in a warm room and leave to rise until doubled in size, about 2-2 ½ hours. Knock back, and then leave to rest for 10 minutes.
- On a lightly floured work top, use the palms of both hands to flatten the dough into a square, 2.5cm (1in) thick. Scatter the fruit and almond mixture evenly over the dough and knead gently until evenly incorporated.
- Roll the dough out on the work top to form a flat oval, 35cm (14in) long and 2.5cm thick. Place on a buttered baking sheet. Make a lengthways indentation down the centre. Fold the dough in half lengthways a 2.5cm (1in) flap. Press the flap over to seal.
- Use your hands to plump a small rounded ridge down the centre. Place inside a plastic bag tie the handles and prove until doubled in size, about 1-1 ½ hours.
- Bake in the preheated oven for 30-45 minutes until firm, and a metal skewer is inserted into the centre comes out clean. Leave to cool on a wired rack. Dust with icing sugar, then store in an airtight container for at least one week.