Ingredients Jump to Instructions ↓

  1. 10 g fresh yeast , or 1 1/2 tsp dried yeast

  2. 1 tsp sugar

  3. 400ml tepid milk

  4. 550 g strong bread flour

  5. 2 tsp salt

  6. 25 g butter

  7. 100 g currants

  8. 100 g dried figs , coarsely chopped

  9. 50 g dried pears , coarsely chopped

  10. 1 tsp ground cinnamon

  11. 1 tsp ground nutmeg

  12. 1cm knob ginger , finely chopped

  13. 1 orange and 1 lemons , finely grated

  14. 1 dried bean , (NOT kidney bean)

  15. 1 dried pea purple ribbon , to decorate

  16. 2 tsp caster sugar

  17. 2 tbsp milk

Instructions Jump to Ingredients ↑

  1. Set the oven to 230°C/gas 8. Blend the fresh yeast with the sugar and most of the milk. If you are using dried yeast, dissolve it with the sugar and half the milk and leave to go frothy.

  2. Mix the flour and salt, rub in the butter and stir in the fruit and spices, ginger and zest.

  3. Add the yeast liquid and enough of the remaining milk to give a fairly soft dough. Knead well.

  4. Turn the dough onto a floured board and knead until it feels firm and elastic. Leave to rise in a warm place until doubled in size.

  5. Return the dough to a floured work surface and knead lightly, and then bury the bean and pea into the dough.

  6. Roll into a sausage and then cut into two. Join the ends at one end and then twist and join the other ends to form a ring. Place on a large greased baking sheet, cover in some oiled cling film and leave to rise for a further 20 minutes.

  7. Mix the sugar and milk together to form a glaze and brush over the bread.

  8. Bake in the oven for 15 minutes and then reduce the heat to 190°C/gas 5. Bake for a further 30-40 minutes.

  9. When cool, wrap some purple ribbon around the bread and then tie in a bow to serve.


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