Fruit Garland

  • 17 Feb - 23 Feb, 2018
  • Mag The Weekly
  • Cookery


· 500g pack white bread mix

· 75g sultanas

· 75g currants

· 50g cherries

· 40g poppy seeds

· 50g dark sugar

· 1tsp mixed spice

· 15g melted butter

· 50g golden caster sugar

· 100g icing sugar


Make up the bread mix, knead and prove. Roll out into a 50x30cm rectangle. Mix together sultanas, currants, cherries, poppy seeds, sugar, mixed spice and melted butter, and spread over the dough, leaving a 2cm border. Roll up then curl into a circle sealing the ends. Lift on to a baking sheet, then indent 16 slices with a knife. Twist so the cut surface lies upwards. Leave for 30-40 minutes to rise. Preheat the oven to 200°C. Bake for 20-25 minutes and leave to cool. Dissolve caster sugar in four tablespoons of boiling water and simmer for two minutes. Paint over the garland. Combine icing sugar with a little water to form a paste and drizzle over the garland. Decorate with mini chocolate eggs and enjoy.