Instructions

1. 1
   Warm the milk in a small pan until hand-hot. Put it into a bowl with 1 teaspoon of sugar and the yeast. Leave it in a warm place for about 15 minutes until a froth appears.
2. 2
   Sift the flour and place in a large bowl with 2 oz (50 g) sugar and the salt. Rub the fat into the flour until it resembles fine breadcrumbs, then stir in the mixed spice. Add the egg and frothed yeast. Mix to a dough in the bowl before turning it out onto a floured surface. Knead until smooth and elastic. Place back into a bowl and cover with plastic film or a damp cloth. Leave it to rise in a warm place for about 90 minutes.
3. 3
   After it has been left to stand, 'knock down' the dough and knead again, adding the fruit slowly.
4. 4
   Place into a bread tin and put the tin into an oiled plastic bag. Leave to rise for about 35–40 minutes and preheat the oven to gas mark 5, 190°C (375°F).
5. 5
   When the dough has risen and springs back when pressed, take the tin out of the bag and bake in the centre of the oven for about 30 minutes.
6. 6
   Cover the top of the loaf tin with aluminium foil to stop it burning and bake for another 30 minutes.
7. 7
   Take out of the oven and tap the bottom of the loaf, which should sound hollow—if not, bake it for another 5 minutes.
8. 8
   Brush the honey onto the top of the loaf and cool it on a wire rack. Slice it thinly and serve buttered.