saucepan, large mixing bowl, 1kg/2lb loaf tin and baking parchment

350ml whole milk
50g unsalted butter, plus extra for greasing
3 eggs, beaten
1 tsp white wine vinegar
500g FREEE Brown Bread Flour
2 tsp quick yeast
¾ tsp salt
50g caster sugar
1 tsp mixed spice
1 tsp ground cinnamon
¼ tsp ground nutmeg
2 knobs stem ginger in syrup
50g chestnuts, cooked and peeled
50g currants
50g raisins
50g sultanas

200°C, Fan 180°C, 400°F, Gas 6

1. Gently heat the milk and butter together in a saucepan until the butter has melted. Leave to cool until just warm, then whisk in the eggs and vinegar.
2. Put the flour, yeast, salt, sugar, mixed spice, cinnamon, and nutmeg in a large mixing bowl, then stir to combine.
3. Make a well in the middle and pour in the milk, butter and egg mixture, mixing thoroughly.
4. Chop the ginger and chestnuts adding them to the bowl with the currants, sultanas, raisins, then mix again.
5. Line a 1kg/2lb loaf tin with baking parchment and scoop the dough into it, leveling the top.
6. Invert a large mixing bowl over the top of the bread tin. Leave to prove at room temperature for 1 hour, or until the loaf has risen to the top of the tin.
7. Pre-heat the oven.
8. Remove the bowl and bake for 35–40 minutes, or until golden and an inserted cocktail stick or skewer comes out clean.
9. Allow the cake to cool in the tin.