Ingredients

250 grams	Allinson Premium White Very Strong Bread Flour For the Dough
1 tsp	Salt For the Dough
1 tsp	Billington’s Unrefined Golden Caster Sugar For the Dough
1 tsp	Allinsons Easy Bake Yeast For the Dough
25 grams	Butter Diced For the Dough
100 ml	Milk Warmed, For The Dough
1	Egg For the Dough
125 grams	Mixed Currants, Sultanas And Raisins For The Filling
50 grams	Billington’s Unrefined Light Muscovado Sugar For The Filling
15 grams	Butter For The Filling
	Runny Honey To Glaze
	Billington's Golden Caster Sugar To Sprinkle

Method

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1. Grease an 18cm / 7 inch square shallow cake tin. Sift the flour, salt, sugar and yeast into a large bowl. Rub in 25g / 1oz butter.
2. .In a bowl, mix together the milk and egg. Make a well in the centre of the flour mixture and stir in the liquid. Bring the mixture together with a round bladed knife and knead for 10 minutes on a lightly floured surface until the dough is smooth and elastic. If the mixture is sticky add a little more flour.
3. Turn the dough out onto a floured surface and roll out to a 30 x 23 cm/ 12 x 9 inch rectangle.
4. Prepare the filling: Mix the dried fruit with the soft light brown sugar. Melt the remaining butter and brush over the surface of the dough. Scatter the fruit mixture over the buttered dough, leaving a 2.5cm/ 1 inch border around the edge of the dough.
5. Starting at the long side of the dough, roll it up like a Swiss roll. Pinch the edges together to seal and then cut into 12 slices.
6. Place the rolls cut edges uppermost in the tin. Cover with oiled cling film and leave to rise for 1 hour or until doubled in size.
7. Pre heat the oven to 190ºC/ fan 170ºC/ Gas Mark 5. Bake for 30 minutes or until risen and golden.
8. Remove from the oven and brush with honey and sprinkle with Golden Caster sugar whilst they are still hot. Then cool on a wire rack.

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