Ingredients
- 1/2 tsp Mixed spice
- 80 g Mixed peel
- 180 g Currants or sultanas
- 250 ml Full-fat milk
- 3 Large eggs
- 60 g Unsalted butter, diced
- 500 g Strong bread flour
- 2 tbsp Caster sugar
- 20 g Fresh yeast
- 0.2 tsp Salt
- 100 g Plain flour - for the cross paste
- 1 Pinch of salt - for the cross paste
- 1 tsp Vegetable oil - for the cross paste
- 100 g Sugar - for the rum sugar syrup glaze
- 100 ml Water - for the rum sugar syrup glaze
- 2 tbsp Dark rum - for the rum sugar syrup glaze
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