Christmas Bread

 

Here's a recipe from Hug Fearnley-Whittingstall's River Cottage.  A Christmas bread that's so comforting and full of fruits and warming winter spices.  Rather than bake it in a round tin, I chose a loaf tin so that it could be sliced and toasted.  Richer than pannettone or hot cross buns, this goes well with butter, Nutella, marmalade, orange curd and even rum / brandy butter.

I fancy that it might also feature in a bread and butter pudding if there are any leftovers to freeze.