POPPY’S EASTER FRUIT GARLAND

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Easter GarlandThis gorgeous garland makes a spectacular centrepiece for an Easter get-together. The poppy seeds add an Eastern European touch.

Preparation: 30 mins, plus time for rising and proving

Cooking: 20-25 mins

Serves: 8 (2 slices each)

What You’ll Need:

  • 500g pack white bread mix
  • 80g sultanas
  • 80g currants
  • 60g glace cherries, chopped
  • 40g poppy seeds
  • 50g Tate & Lyle Dark Muscovado Sugar
  • 1 tsp ground mixed spice
  • 15g butter, melted

 For The Topping

  • 50g Tate & Lyle Golden Caster Sugar
  • 100g Tate & Lyle Icing Sugar
  • Small Easter eggs, to decorate (optional)

What To Do:

  • Make up the bread mix according to pack instructions. Knead the dough on a lightly floured surface for 5 minutes. Place in a large lightly-oiled bowl and cover with a clean cloth. Stand in a warm place and leave to rise until doubled in size.
  • Knead the dough lightly for 1 minute, then roll out into a rectangle measuring approximately 50x30cm.
  • Mix together the filling ingredients and spread over the dough, leaving a 2cm border around one long edge. From the other long edge, roll the rectangle into a sausage-shape, pressing the long edge to seal it. Curl the roll into a circle, sealing the ends together.
  • Lift the ring onto a large greased baking sheet, then cut 16 even slices, without cutting right through, keeping the circular shape. Twist each slice so that the cut surface lies upwards. Leave in a warm place for 30-40 minutes to rise.
  • Preheat the oven to 200°C/Fan 180°C/Gas Mark 6. Bake the garland for 20-25 minutes until risen and golden brown. Cool on a wire rack.
  • To glaze, dissolve the Tate & Lyle Golden Caster Sugar in 4 tbsp boiling water and simmer for 2 minutes. Brush over the garland and leave until cold. Mix the Tate & Lyle Icing Sugar with a little cold water to make a thin glace icing and drizzle over the top. Serve, decorated with small Easter eggs (if using).

Cook’s tip: To make spiced Chelsea buns, in Point 4, cut through each slice completely and arrange in lightly greased baking tins, cut side up, leaving to rise as before.

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