Ingredients
- 75g Ballyrashane Butter
- 150ml Ballyrashane Whole Milk
- 500g plain flour
- 75g dark brown sugar
- 7g yeast
- 1 tsp mixed spice
- 2 eggs
- 500g mixed dried fruit
- 125ml tea
Method
- Soak the mixed dried fruit in the tea for 1 hour.
- Place the flour and butter into a bowl and crumble with your fingertips.
- Activate the yeast as per instructions. Whisk the eggs and Ballyrashane Whole Milk together.
- Combine the yeast, sugar, spice, egg mix with the crumbed flour and Ballyrashane Butter.
- Knead for 10 minutes.
- Add the fruit and knead again until smooth.
- Place into a clean bowl, clingfilm and prove for 1.5 hours.
- Knock back and place into 2 lined loaf tins.
- Bake for 45 minutes at 180°C, remove from the oven and allow to cool slightly before cutting.
- Serve with Ballyrashane Butter
