It looks impressive but half the work is done for you because there’s a wee cheat going on and it uses a bread mix as its basis.

Actual preparation doesn’t take long, but make sure you leave enough time for the dough to prove and rise.

You’ll need:

For the garland
500g white bread mix
15g butter, melted
80g sultanas
80g currants
60g glace cherries, chopped
40g poppy seeds
50g Tate & Lyle Dark Muscovado Sugar
1 tsp ground mixed spice
For the topping
50g Tate & Lyle Golden Caster Sugar
100g Tate & Lyle Icing Sugar
Small Easter eggs

Method:

1. Make up the bread mix according to pack instructions. Knead the dough on a lightly floured surface for five minutes. Place in a large lightly-oiled bowl (use the melted butter and a pastry brush to do this) and cover with a clean cloth. Stand in a warm place and leave to rise until doubled in size.

2. Knead the dough lightly for one minute, then roll out into a rectangle measuring approximately 50x30cm.

3. Mix together the rest of the garland ingredients, then spread over the dough, leaving a 2cm border around one long edge. From the other long edge, roll the rectangle into a sausage-shape, pressing the long edge to seal it. Curl the roll into a circle, sealing the ends together.

4. Lift the ring on to a large greased baking sheet, then cut 16 even slices, without cutting right through, keeping the circular shape. Twist each slice so that the cut surface lies upwards. Leave in a warm place for 30-40 minutes to rise.

5. Preheat the oven to 200°C/fan 180°C/gas mark 6/400F. Bake for 20-25 minutes until risen and golden brown. Cool on a wire rack.

6. To glaze, dissolve the Tate & Lyle Golden Caster Sugar in four tbsp boiling water and simmer for two minutes. Brush over the garland and leave until cold. Mix the Tate & Lyle Icing Sugar with a little cold water to make a thin glace icing and drizzle over the top. Serve decorated with small Easter eggs.

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