Ingredients

500gr plain flour

1/2 tablespoon ground cloves

all spice

2 eggs beaten

60gr butter melted

approx. 150ml milk frian flag

100gr glanced peas

3 tablespoon brandy

1 pkt yeast

Method

Sift the flour and spice into a large bowl and stir in the sugar and 1 pkt yeast . Make a hole in the center and add the beaten eggs and melted butter start to mix drawing in the flour and adding sufficient milk to make not sticky dough . Turn it out on a flavored surfaced and kneald for 10 minutes until smooth and elastic dough . Return to the dough and put the peas and fig into the pan put on the brandy and add just enough water to bravely cover . Bring the fruit to the boil cool in the liquid and drain it well .

When the dough has doubled in size to turn out punch it down and kneald it for a few minutes. Then cut off and reserve a third piece and sketch it to about 20cm square . scatter the fruit all over the dough and roll it up like a swiss roll then kneald for a few minutes until it is evenly distributed.

Take the smallerpiece of dough and roll it and sketch it until large enough to enclose the fruity dough completely .

Roll it up tightly and transfer to a well greased loaf tin about 24cm long and cover and leave to prove until doubled in size . Brush with melted butter and bake in an oven 180/c for about 45minutes or until risen and golden . turn out on a wire rack or tie a ribbon round the loaf when cool. .

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