7g sachet dried yeast
100ml warm water
50g caster sugar
1 egg yolk
250g plain strong bread flour
50g Flora lighter than light spread
50g mixed chopped peel
preserved sugar, to garnish
- Preheat the oven to 200C, 400F, Gas Mark 6. Combine half the water and yeast in a little bowl until dissolved. Mix all the dry ingredients together in a bowl, rubbing the spread into the flour and make a well in the centre.
- Add the yeast and combine to a soft dough, add more water from the measured amount. If too wet add more flour.
- Knead for 5 minutes then cover with a damp cloth and allow to double in size. Knead again and divide into 8 pieces. Roll each piece into a ball and place in a lightly greased cup or ramekin.
- Spray lightly with water and sprinkle with preserving sugar crystals. Allow to double in size before baking in a preheated oven for 30 minutes. Serve warm with low-fat custard or toast when cold and serve with home-made jam.