- 500g plain flour, plus extra for dusting
- 2 x 7g sachets easy-blend dried yeast
Yeast is a living, single-cell organism. As the yeast grows, it converts its food (in the form…
- 100g golden caster sugar
- 200ml milk
One of the most widely used ingredients, milk is often referred to as a 'complete' food…
- 3 eggs
The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…
- 1 tsp vanilla extract
- 200g butter, softened
Butter is a dairy product made from separating whole milk or cream into fat and…
- 175g dried cranberries
A tart, ruby-red coloured berry which grows wild on shrubs throughout northern Europe and North…
- 100g candied peel, finely chopped
- 85g white chocolate, chopped into chunks
To purists, this is not chocolate because it is made only from the fat or butter of the cacao…
Tip the flour, yeast and 1 tsp salt into the food processor fitted with a dough blade. Mix briefly, then add the sugar and mix again. Warm the milk to hand hot and, in a separate bowl, beat the eggs with the vanilla extract. Add both the milk and eggs to the dry ingredients and mix to a soft dough. Work the dough in the processor for 2 mins, then leave in the machine until doubled in size, about 1 hr.
Cut softened butter into the processor, pulse until incorporated, leave for a further 1 hr to rise again. Add the cranberries, candied peel and white chocolate to the machine, then pulse gently to mix evenly.
Butter and base line a 20cm deep cake tin. Make a 10cm collar with double thickness baking paper and line the sides of the tin. Tip the dough out onto a lightly floured surface and knead briefly to shape into a ball. The dough will be very soft, so flour your hands well before handling it and work quickly. Drop the dough into the tin and leave to rise for 30 mins. Heat oven to 180C/160C fan/gas 4.
Brush top of the dough liberally with beaten egg and scatter over almonds. Bake for 45-50 mins until the well risen and deep golden brown. Turn out of the tin and cool on a wire rack. Cut into wedges to serve. Will keep for 2 weeks wrapped in foil, or freeze on the day of making for up to 1 month.
Kneading doughDon’t have a food processor? Just knead by hand on a lightly floured surface until smooth and elastic.