Soak the sultanas and currants in a little warm water until plump. Drain before using.

Leave the dough, covered with a cloth, in a warm place to rise until doubled in bulk. Knead until smooth and silky and roll out into a long thin rectangle. Spread with the butter, sprinkle generously with mixed spice and then with the fruit.

Start from the long side and roll the dough up like a Swiss roll. Using a sharp knife, cut into 25-32mm, 1"-1½" slices and place on a greased baking tray, cover with a cloth and prove until at least double in bulk. Place in the oven, preheated to 210°C, 425°F, bake for about 20 minutes. Turn down the heat to 190°C, 375°F half way through the cooking time. When cooked, brush with milk and sugar glaze immediately and then let them cool.

This quantity makes about two dozen or more scrolls. The filling may be varied by using the addition of chopped almonds, cinnamon and butter.

Heidi Kempster recipe