• 8 oz (225 g) plain white flour
• ½  teaspoon salt
• 2 oz (56 g) caster sugar
• ½ oz (14 g) fresh yeast or ¼ (7 g) dried yeast
• ¼ pint (150 ml) full or semi-skimmed milk
• 1 egg
• 2 oz (56 g) butter or margarine
• 1 oz (28 g) sultanas
• 1 oz (28 g) currants
• 1 oz (28 g) chopped candied peel

Method:

1. Mix the flour and salt together in a bowl and leave in a warm place.
2. Cream the yeast with 1 teaspoon caster sugar, beat the egg and make up to ¼ (150 ml) with warm milk, add to the yeast mixture. Leave until frothy.
3. Make a well in the centre of the warmed flour, add the yeast mixture and mix to a soft dough, adding more warmed milk if necessary.
4. Turn onto a floured surface and knead with the hands to mix well.
5. Put into a clean bowl, cover with a damp tea towel and leave to rise in a warm place until doubled in size.
6. Turn onto a floured surface and knead well until it is smooth.
7. Roll out to an oblong and cover two-thirds of the strip with half fat and sugar.
8. Fold the uncovered third up and the covered third down over the first fold.
9. Seal the edges and give the dough a half turn.
10. Repeat the process once more using the remaining fat and sugar.
11. Roll out to a square about ¼" thick.
12. Sprinkle evenly with fruit and roll up.
13. Cut the roll into ½" slices and put close together on a warmed, greased and lightly floured baking tray, wth the cut side uppermost.
14. Cover with a clean cloth and leave to prove in a warm place until the sides of the slices touch each other.
15. Brush with beaten egg and dredge lightly with caster sugar.
16. Bake in the centre of a pre-heated oven set at Gas Mark 6 (400°F/200°C) for about 20 minutes.
17. Transfer onto a wire tray to cool.

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