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| INGREDIENTS | METHOD |
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1 x 500g Packet Barkat Bread Mix 1 tsp gluten free Baking powder 1 tsp Mixed spice 100g / 4oz Currants 50g / 4oz Mixed Peel 50g / 4oz Caster Sugar 2 Eggs (size 3) 8 Drops Vanilla Essence 400ml / 14oz Tepid Water For Glaze 1 Egg 2 tbsp Caster Sugar |
1. Preheat oven Gas Mark 4, 180°C, 350°F. 2. Place all dry ingredients into a mixing bowl. Mix well. 3. Add beaten eggs and vanilla essence and mix until mixture resembles fine breadcrumbs. 4. Add the water slowly, and beat well. 5. Place mixture in to the bun tins using a wooden spoon. 6. Level mixture with the back of a spoon. 7. Make crosses on the top by slashing with a sharp knife. 8. Fill cross with paste made from 2 oz of Barkat Mix and 2 tbsp water mixed together. 9. Glaze with beaten egg and 2 tbsp caster sugar mixed together. 10. Leave tins in warm place until mixture doubles in size. 11. Bake in oven for 20 –25 mins. 12. Remove from oven. For Fruit Loaf Follow the same recipe but use single loaf tin and bake for 25 – 30 mins. |