Prep time: 30 mins Total time: 1 hr 20 mins, plus rising

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500g strong white bread flour, plus extra for kneading

1 tsp ground mixed spice

2½ tsp ground cinnamon

A good grating of whole nutmeg

1 x 7g sachet fast-action dried yeast

60g caster sugar

150ml whole milk

75ml boiling water

60g butter, melted and cooled, plus extra for greasing

1 large egg, beaten

150g mixed dried fruit and peel

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For the cross

3 tbsp plain flour

Pinch of salt

2 tbsp cold water

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For the glaze

2 tbsp granulated sugar

4 tbsp very hot milk

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1. Tip the flour into a large mixing bowl and stir in the spices, yeast, caster sugar and 1 teaspoon salt. Mix together well.

2. Measure the boiling water into a jug and add the milk, which will give a tepid liquid that isn't too hot for the yeast.

3. Add the melted butter and egg to this liquid, then pour into the dry mixture and bring together as a dough. You want it to be soft but not too sticky.

4. Tip out onto a lightly floured surface and knead for 10 minutes or until smooth and springy (or knead for 5 minutes on a low speed in a mixer with a dough hook). Knead in the dried fruit until evenly distributed.

5. Return the dough to the bowl, cover and leave to rise for 1½ – 2 hours or until doubled in size.

6. Punch the dough down to knock it back, then shape it into a round. Pop in a well-greased 20cm springform tin (about 6cm deep) and poke any bits of fruit that are sticking out back into the dough, so they don't burn. Cover with clingfilm and leave to prove for 30 minutes or until well risen above the top of the tin (roughly doubled in size). It should feel soft and pillowy when prodded gently. While the loaf is rising, preheat the oven to 180°C, fan 160°C, gas 4.

7. For the cross mix the plain flour with a tiny pinch of salt and the cold water to give a paste with a good piping consistency. Transfer to a piping bag with a 1cm opening. Pipe a cross on top of the loaf, taking care not to glue the mixture to the side of the tin.

8. Bake the loaf for 40 minutes, then remove from the tin and return to the oven for 10-15 minutes until the base sounds hollow when tapped. Cool on a wire rack.

9. To glaze, mix the granulated sugar with the milk until dissolved. Quickly brush over the loaf while it is still hot from the oven.