Christmas wreath dessert: raspberry and ginger bread filling - Better Homes & Gardens Australia

Ingredients

• 1/2 cup milk, warmed
• 1/4 cup water, warmed
• 7g (21/4 tsp) dried yeast
• 2 Tbsp honey
• 41/4 cups plain flour, sifted
• 1/3 cup caster sugar
• 1 tsp salt
• 2 tsp finely grated lemon zest
• 2 tsp ground ginger
• 1/2 tsp ground cinnamon
• 1/2 tsp ground cardamom
• 2 free-range eggs, lightly beaten
• 125g unsalted butter, melted, cooled
• 2 Tbsp milk, for brushing
• 30g crystallised ginger, finely chopped, plus extra to serve
• Gold ribbon, to serve
• Raspberry ginger jam filling
• 1 cup caster sugar
• 250g raspberries, fresh or frozen, plus extra fresh raspberries to serve
• 2 Tbsp lemon juice
• 1 Tbsp finely grated fresh ginger
• 40g unsalted butter, melted, cooled