(Makes one large loaf)

500 g bread flour (farina di grano duro) or plain flour
1 tsp salt
1 tsp mixed spice
Half tsp nutmeg
60 g sugar
1 sachet instant yeast
120 g currants
60 g chopped mixed peel
60 g butter, melted
2 eggs, beaten
Approx. 150 ml tepid water

Sift the flour, salt, mixed spice and nutmeg into a large bowl, then mix in the sugar, yeast, currants and peel. Make a well in the centre and pour in the melted butter and eggs and enough of the water to make a soft but not sticky dough.

Turn out on to a board and knead for about five minutes. Lightly grease a large bowl, put in the dough and cover with clingfilm.

Stand the bowl in a warm place for about two hours or until the dough has doubled in size. Turn the dough out, punch it down to get rid of any air bubbles and knead it for a couple of minutes. Divide the dough into three pieces, shape them into balls, then put them into a large buttered and floured loaf tin, cover and leave to rise until doubled in size again.

Preheat the oven to 220⁰C. In a small bowl, mix three tablespoons of flour with enough water to make a paste just thick enough to pour. Put the paste into a small plastic bag and when the loaf has doubled in size, snip a tiny corner off the bag and pipe three crosses on top. Bake in the centre of the oven for about 30 minutes.

While the loaf is baking, make a glaze by dissolving 20 g sugar in two tablespoons of milk and boil for two minutes. When the loaf is cooked, turn it out on to a wire rack and brush the top with the glaze while it is still hot.