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Barmbrack

450g strong bread flour
14g dried yeast
75g butter
200ml whole milk
3 eggs
50g castor sugar
1 tablespoon mixed spiced
75g dried apple, chopped
325g mixed sultanas and raisins

Mix the flour and yeast in a bowl. Melt the butter and add the milk. The mixture should be lukewarm. Mix into the flour with the sugar, eggs and spice. Knead for 5 minutes on a floured surface or with the dough hook in a mixer. Knead in the fruit for a minute and then leave for an hour covered with a tea towel.
Butter 2 x 1lb loaf tins and divide the dough between the two. Brush the top with egg yolk. Set oven to 180oc and allow the dough to rest while the oven heats. Bake for about 45 minutes or until the bottom sounds hollow when tapped. Cool on a wire rack.

Toffee Apple Compote
6 eating apples, quartered, cored and each quarter halved
100g dark brown sugar
100g chopped butter
50ml double cream

Divide the sugar and butter in half between two frying pans and heat until the butter is foaming. Add the half the apples to each pan and cook, tossing occasionally for 2 minutes. Add the cream and cook to a smooth sauce.

Cinnamon Custard
3 egg yolks
50g sugar
15g cornflour
250ml whole milk
100ml cream
1 teaspoon vanilla extract
1 teaspoon cinnamon

Whisk the egg yolks, sugar and cornflour.Scald the milk, cream, vanilla and cinnamon and then pour over the egg mixture. Whisk and return to pan. Stir until the mixture coats the back of a spoon and serve.