Makes 2 large rings.

Soak the currants and sultanas until plump. Drain them before using.

Make one 1kg batch of basic yeast cake dough.

Knead the dough until free of lumps and roll out to make four long rectangles, about 100-120 mm wide.

Spread with the softened butter, keeping it away from the edges a bit. Sprinkle on the mixed spice and scatter the fruit evenly. Starting from the long side, roll up the rectangles into long sausages.

Twist two rolls together into a rope, and form into a ring on a greased tray. Slash at intervals with a sharp knife.

Prove, and then bake at 200°C for 30-40 minutes. Glaze with a milk/sugar solution, let cool.

Eat and enjoy.

from Heidi Kempster.