What could be more relaxing than an indulgent afternoon tea at Easter?
(6 votes)
Cook: 2 Hours
Serves: 16
Price: 15p per serving
Nutritional Information
Each 77g serving contains
Energy
821kj
196kcal
821kj
196kcal
10%
Fat
3.9g
3.9g
Low
6%
6%
Saturates
2.1g
2.1g
Med
11%
11%
Sugars
20g
20g
High
23%
23%
Salt
0.43g
0.43g
Med
7%
7%
of your reference intake.
Typical energy values per 100g:
1066kj/255kcal
Typical energy values per 100g:
1066kj/255kcal
Ingredients
50g butter, chilled
500g pack Asda White Bread Mix
1 level tsp Asda Mixed Spice
1 tsp Asda Ground Cinnamon
175g currants
50g mixed peel
75g caster sugar
1 large free-range egg
340ml milk, plus 4 tbsp
50g plain flour
1 tsp sunflower oil
15g icing sugar
40g granulated sugar
Method
1
Grease two loaf tins. Rub the butter into the bread mix until the mixture resembles breadcrumbs. Stir in the spices, currants, mixed peel and caster sugar.
2
Break the egg into a jug and add enough milk to measure 350ml. Beat lightly. Add to the bread mix.
3
Knead for 5 minutes on a floured surface. Shape into two loaves and put in the tins. Cover with lightly oiled cling film and put in a warm place to double in size.
4
Pre-heat the oven to 220C/200C Fan/Gas 7. For the crosses, mix the flour with the oil, icing sugar and 3 tbsp water. Put in plastic bag, snip off a corner and pipe onto the loaves.
5
Bake for 20 minutes, then reduce the temperature to 190C/170C Fan/Gas 5 and cook for 15-20 minutes.
6
Heat the sugar and 4 tbsp milk until dissolved. Simmer for 2-3 minutes, then brush on the loaves. Remove from the tins and leave to cool.