About this recipe: A great Christmas bread/cake that you can make ahead of time. It tastes best after leaving it a couple of days to mature. Enjoy thickly sliced for breakfast, brunch, afternoon tea or elevenses.
This recipe was very vague and to say the least im glad i own an old Kenwood chef... on the third step i had a nice dough and then i had to add the milk, and butter. It became a slop like soup. I knew this wasn't worth my time to i gave it to my Kenwood and with nearly 200g of extra flour it managed to resurrect the dough from soup to tough dough. - i recommend that you revise your recipe! - 02 Dec 2013