Hot cross bun wreath

Rippled with chocolate, dried fruits and candied peel – great with a cuppa!

Serves 12-14 • Prep 30 mins, plus proving and rising • Cook 45 mins

150g mixed dried fruit

50g mixed peel

500g strong white flour

½tsp salt

75g caster sugar

2tsp (7g sachet) fast-action yeast ½tbsp mixed spice

250ml milk, warmed

1 medium free-range egg, beaten 100g butter, softened

2tbsp marmalade, to glaze

Chocolate eggs and ribbon, to decorate For the filling:

50g butter, softened

200g mixture of milk, dark and white chocolate chips

1 Gently warm the mixed dried fruit and mixed peel in a pan with 75ml of water, mixing occasionally for 10 mins until the fruit is plump and there is no water left.

2 Put the flour, salt, sugar, yeast and spice in a bowl. Pour in the warmed milk, egg and softened butter; mix until combined. Knead the dough for 10 mins until smooth. 3 Mix the warmed fruits through the dough and knead until well distributed. Put the dough in a bowl, cover and leave somewhere warm to rise for 1 hr 30 mins. 4 Knock the air out of the dough then flop it onto a floured surface. Press then roll the dough to a 60x30cm rectangle. For the filling, spread the butter over the dough before scattering over the chocolate. From the long edge, roll it up tightly. Snip down the roll lengthways, leaving the last bit attached. Plait the 2 pieces of bread with the cut part facing up. Transfer to a lined baking tray and shape into a 25cm circle. Cover and leave to rise for 25 mins. 5 Heat the oven to 170C Fan/gas 5 and bake for 45 mins, covering with foil if the top starts to darken.

6 Brush the marmalade over the warm bread; transfer to a serving plate. Decorate with mini chocolate eggs and ribbons. Per serving (for 14): 371 cals, 15g fat,

9g sat fat, 52g carbs >>