This loaf is similar to a ‘tea-cake’ and is best served toasted and smothered in butter. It uses an enriched (with milk and butter) dough and the usual sourdough starter… if you haven’t got a starter take a look at “Get your starter started“.

Ingredients

• 2-3 tablespoons of starter
• 150g water
• 550g plain flour
• 100g milk
• 50g butter
• 80g sugar
• 100g mixed fruit
• 2 teaspoon of mixed spice
• 1 teaspoon of cinnamon
• 1 teaspoon of salt

Start by preparing a leaven – place 2-3 tablespoons of your starter into a bowl and add 50g of water, mixing until smooth. Now add 50g of plain flour and mix again. Set aside.

In a saucepan, heat 100g milk until just before boiling. Take off the heat and add 50g butter and wait for it to melt.

Once melted add 100g of water.

Followed by 80g of sugar and 100g of mixed fruit.

Stir to resolve the sugar and add this to the leaven. Mix well.

Now add 500g flour, 2 teaspoon of mixed spice, 1 teaspoon of cinnamon and 1 teaspoon of salt.

Stir this and, using your hands, form into a dough.

Cover and leave in a warm place for 2 to 3 hours. The dough will grow and become ‘stretchy’.

Prepare a loaf tin. I like to wipe the sides with vegetable oil and then coat with flour. This helps the loaf to release after baking.

Turn the dough out on to a floured surface and gently form into a loaf shape and drop into the prepared loaf tin.

Leave this again in a warm place for between 1.5 and 2.5 hours (check to see when it has become well risen).

Slash to top and bake in a pre-heated oven at 200C for 35 minutes.

When baked, remove from the oven and place on a cooling rack.

Try to let it cool before slicing.

And serve the slices toasted with butter melting (and a cup of tea)…