Ingredients
For the first stage of the dough:
100g/4oz strong white bread flour
7g/¼oz sachet easy-blend yeast
1 tsp light muscovado sugar
250ml/9fl oz lukewarm milk
For the dough:
350g/12oz strong white bread flour
½ tsp salt
50g/2oz butter
50g/2oz light muscovado sugar
200g/8oz luxury mixed dried fruit
1 egg, beaten
For the crossing and glaze:
2 tbsp plain flour
5 tsp water
11 tsp milk
2tsp caster sugar

Method
1. In a large bowl, mix together the flour, yeast and sugar, then slowly beat in the milk to make a smooth batter. Cover with plastic film and leave for about 20 minutes until frothy. This step is known as a "yeast batter" and helps to make the loaf softer and lighter.
2. Make the dough: put the flour and salt in a bowl and rub in the butter. Stir in the mixed spice, sugar and fruit. Add the beaten egg to the batter mixture you made in step 1, then add the flour mixture. Mix with a wooden spoon to form a soft dough.
3. Tip the dough on to a lightly floured surface and knead for 8-10 minutes until it is smooth and no longer sticky, dusting the surface with a little extra flour as needed. Put the dough in a lightly buttered bowl, cover with plastic film and leave in a warm place for 45-60 minutes until risen and doubled in size.
4. Butter a 900g/2lb loaf tin. Turn out the dough and knead a few times to knock out any air bubbles. Cut the dough into three equal pieces and shape each one into an oval the same width as the tin. Place the three pieces in the tin, then put it inside a large, previously lightly oiled with sunflower oil, food bag, allowing space for the dough to increase in size, and leave for about 45 minutes until risen to about 2.5cm/1in above the top of the tin. Preheat the oven to 200C/400F/Gas 6.
5. Make the crosses: take a small piping bag (or use a greaseproof paper bag). Mix the flour with 25ml/5tsp of water to make a smooth paste. Spoon into the piping bag (if you are using a greaseproof paper bag, snip off one corner to make a hole). Pipe three crosses over the top of the loaf.
6. Bake in the centre of the oven for 20 minutes, then loosely cover with foil and bake for a further 15-20 minutes. To check that loaf is cooked, remove it from the tin and tap it underneath - it should sound hollow. If it doesn't, return it to the tin and bake for a further 5 minutes, then test again. Remove from the tin and set on a cooling rack.
7. Make the glaze: mix together the milk and caster sugar and brush over the hot loaf. Leave to cool before serving cut into slices and buttered. It is also great toasted for breakfast.