Mincemeat loaf

Method

1. Put the flour, yeast and sugar in a mixing bowl. Add the egg, 50g of the melted butter and 150ml milk. Using a round-bladed knife, mix the ingredients to form a dough. If the dough feels dry and crumbly, add a further 1-2tbsp milk.

2. Turn the dough onto a floured surface and knead for 10 minutes until smooth and elastic.  If using a dough hook on an electric mixer knead for 5 minutes. Place in a lightly oiled bowl. Cover with clingfilm and leave to rise in a warm place for 1-1/2 hours, until the dough has doubled in size.

3. Preheat the oven to 190°C (170°C fan, gas mark 5). Grease a large baking sheet.

4. Roll out the dough to a 30 x 16cm rectangle. Spread the mincemeat over the dough leaving a 1 cm gap around the edge.   Roll the dough. Dampen the wider side of the dough with water, pressing it down gently on the other side, to secure. Transfer to the baking sheet. Cover with lightly greased clingfilm and leave in a warm place for 30 minutes

5. Bake for 25-30 minutes, or until risen and pale golden. Remove from the oven and brush with the remaining melted butter and sprinkle with the demerara sugar. Transfer to a wire cooling rack. Delicious eaten warm.