Mincemeat & clementine plait
- 350g strong white bread flour
- 2tbsp caster sugar
- 7g sachet easy-bake yeast
- grated zest of 2 clementines
- 75g melted butter
- 1 beaten egg
- 120ml warm milk
- 150g luxury mincemeat
- 75g icing sugar
- 5tsp clementine juice
- ½tsp orange extract
- 50g banana chips
In a bowl, mix the white bread flour, caster sugar, yeast and clementine zest. Add the butter, beaten egg and warm milk. Mix to a soft dough, then knead for 10 mins.
Put in an oiled bowl and cover with oiled clingfilm. Leave in a warm place to prove until doubled in size.
Roll out on a floured surface to 40cm x 15cm. Cut into 3 long strips, then spread with the mincemeat. Draw in sides, seal to form tubes, then plait. Dab ends with milk and tuck under. Put on a lined baking tray, cover with oiled clingfilm and prove until doubled.
Preheat oven to 200C/ 180C Fan/Gas 6. Bake for 15 mins, cover with foil and bake for 15 mins more. Cool on a wire rack.
Mix the icing sugar, clementine juice and orange extract, and drizzle over the plait. Scatter over the banana chips to finish.