Multi-purpose cooking tray - No PFAS

Soak citrus zest, raisins, pine nuts and cherries in sherry or brandy overnight until plump. Measure 140g/5oz flour into a large bowl and mix with the yeast.

Pour the remaining flour and salt into another bowl and set aside.

Heat the milk until just lukewarm, make a well in the center of the flour mixture and gradually add the milk to form a dough, beating until smooth. Cover with a kitchen towel and let sit for 20 minutes, until frothy.

In another bowl , beat the butter, sugar and zest until light and fluffy. Add the eggs, little by little, beating well after each addition. Don't worry if it curdles, it won't affect the final cake .

Incorporate the mixture into the dough, as well as the rest of the flour, to obtain a dough. Turn out onto a floured surface and knead for 5 minutes, until you obtain a smooth and elastic dough.

Knead the fruit mixture, little by little, kneading after each addition until evenly distributed. This part is messy, but dust the dough and your hands with flour as you work.

Put the dough in a clean bowl and cover. Leave for 2 hours, until doubled in volume. Butter a large baking sheet. Knead the dough again briefly, then shape into a log about 50cm long.

Roll them onto the baking tray to form a ring, pinching the ends to join them. Tuck the trinket under the cake, cover and leave to rest for 1 hour, until doubled in volume. Heat the oven to 190C/fan 170C/gas 5.

Cut the candied fruit into slices and crush the sugar cubes into small pieces (put them in a cup and use the end of a rolling pin).

Brush the top of the circle with egg and decorate with candied fruit and sugar.

Bake in the oven for 45 minutes, then transfer to a rack and brush the top with jam. Allow to cool before cutting.