Ingredients: Makes 16
25 g/1 oz fresh yeast or 40 ml/2.5 tbsp dried yeast
15 ml/1 tbsp soft brown sugar
300 ml/0.5 pt warm water
15 ml/1 tbsp butter or margarine
450 g/1 1b/4 cups wholemeal (wholewheat) flour
15 ml/1 tbsp milk powder (non-fat dry milk)
5 ml/1 tsp ground mixed (apple-pie) spice
2.5 ml/0.5 tsp salt
1 egg
175 g/6 oz/1 cup currants
100 g/4 oz sultanas (golden raisins)
50 g/2 oz raisins
50 g/2 oz chopped mixed (candied) peel
For the topping:
75 g/3 oz wholemeal (wholewheat) flour
50 g/2 oz butter or margarine, melted
75 g/3 oz soft brown sugar
25 g/1 oz sesame seeds
For the filling:
50 g/2 oz soft brown sugar
50 g/2 oz butter or margarine, softened
50 g/2 oz ground almonds
2.5 ml/0.5 tsp grated nutmeg
25 g/2 oz stoned (pitted) prunes, chopped
1 egg beaten
Method:
Mix together the yeast and sugar with a little of the warm water and leave in a warm place for 10 minutes until frothy. Rub the butter or margarine into the flour, then stir in the milk powder, mixed spice and salt and make a well in the centre. Stir in the egg, the yeast mixture and the remaining warm water and mix to a dough. Knead until smooth and elastic. Knead in the currants, sultanas, raisins and mixed peel. Place in an oiled bowl, cover with oiled clingfilm (plastic wrap) and leave in warm place for 1 hour.
Mix together the topping ingredients until crumbly. To make the filling, cream together the butter or margarine and sugar, then mix in the almonds and nutmeg. Roll out the dough to a large rectangle about 1 cm/0.5 in thick. Spread with the filling and sprinkle with the prunes. Roll up like a Swiss (jelly) roll, brushing the edges with egg to seal together. Cut into 2.5 cm/1 in slices and arrange in a greased, shallow baking tin (pan). Brush with egg and sprinkle with the topping mixture. Cover and leave in a warm place to rise for 30 minutes. Bake in a preheated oven at 220°C/425°F/gas mark 7 for 30 minutes.
25 g/1 oz fresh yeast or 40 ml/2.5 tbsp dried yeast
15 ml/1 tbsp soft brown sugar
300 ml/0.5 pt warm water
15 ml/1 tbsp butter or margarine
450 g/1 1b/4 cups wholemeal (wholewheat) flour
15 ml/1 tbsp milk powder (non-fat dry milk)
5 ml/1 tsp ground mixed (apple-pie) spice
2.5 ml/0.5 tsp salt
1 egg
175 g/6 oz/1 cup currants
100 g/4 oz sultanas (golden raisins)
50 g/2 oz raisins
50 g/2 oz chopped mixed (candied) peel
For the topping:
75 g/3 oz wholemeal (wholewheat) flour
50 g/2 oz butter or margarine, melted
75 g/3 oz soft brown sugar
25 g/1 oz sesame seeds
For the filling:
50 g/2 oz soft brown sugar
50 g/2 oz butter or margarine, softened
50 g/2 oz ground almonds
2.5 ml/0.5 tsp grated nutmeg
25 g/2 oz stoned (pitted) prunes, chopped
1 egg beaten
Method:
Mix together the yeast and sugar with a little of the warm water and leave in a warm place for 10 minutes until frothy. Rub the butter or margarine into the flour, then stir in the milk powder, mixed spice and salt and make a well in the centre. Stir in the egg, the yeast mixture and the remaining warm water and mix to a dough. Knead until smooth and elastic. Knead in the currants, sultanas, raisins and mixed peel. Place in an oiled bowl, cover with oiled clingfilm (plastic wrap) and leave in warm place for 1 hour.
Mix together the topping ingredients until crumbly. To make the filling, cream together the butter or margarine and sugar, then mix in the almonds and nutmeg. Roll out the dough to a large rectangle about 1 cm/0.5 in thick. Spread with the filling and sprinkle with the prunes. Roll up like a Swiss (jelly) roll, brushing the edges with egg to seal together. Cut into 2.5 cm/1 in slices and arrange in a greased, shallow baking tin (pan). Brush with egg and sprinkle with the topping mixture. Cover and leave in a warm place to rise for 30 minutes. Bake in a preheated oven at 220°C/425°F/gas mark 7 for 30 minutes.
