Yeasted Barm Brack

Ingredients:

1 1/2 tsp active, dried, yeast
300ml 1:1 mix of milk and water
pinch of sugar
500g strong white bread flour
pinch of salt
30g butter
4 tbsp caster sugar
1/4 tsp ground ginger
1/4 tsp freshly-grated nutmeg
1 tsp caraway seeds
1 egg, beaten
90g currants
90g sultanas
90g raisins
60g candied peel, chopped
1 tbsp sugar dissolved in 1 tbsp hot water, to glaze

Method:

Sprinkle the yeast over the milk and water mix, add a pinch of sugar, cover and set aside in a warm place for about 15 minutes or until frothy.

Sift together the flour and salt into a bowl, add the diced butter and rub into the flour mix until it resembles fine crumbs. Now stir in the sugar, spices and caraway seeds.

Form a well in the centre, add the beaten egg and the yeast mixture and stir in to combine. Now add the fruit and mixed peel. Beat the ingredients thoroughly and keep beating the mixture until the dough starts to come away from the sides of the bowl.

Turn out onto a floured work surface and knead for about 10 minutes, or until the mixture is smooth and elastic. Place in a clean bowl, cover with clingfilm (plastic wrap) then set aside in a warm place to rise for about 1 hour, or until doubled in volume.

Knock the dough back then turn out onto a floured work surface and knead lightly. Divide the dough in half and place in tow greased 18cm diameter cake tins. Cover and set aside to prove in a warm place for 20 minutes.

Transfer to an oven pre-heated to 200°C (Gas Mark 6) and bake for between 20 and 30 minutes, or until nicely browned on top and the base sounds hollow when tapped. Brush the tops with the syrup glaze then return to the oven and bake for a further 2 or 3 minutes.

Turn out onto a wire rack and allow to cool. Serve sliced and spread with plenty of butter.