Traditional Norfolk Ploughman’s Fruit Bread

Warm milk and butter together until the butter melts.

Mix flour, yeast, sugar, and mixed spice in a bowl.

Add the warm milk and a beaten egg to the dry ingredients, kneading into a smooth dough.

Knead in plenty of raisins, currants, and chopped candied peel.

Let the dough rise until doubled in size.

Shape into a large round loaf.

Bake at 190°C for 45-50 minutes until hollow-sounding when tapped.

Serve sliced with a thick piece of cheese, as a ploughman's lunch.