Easter fruit ring

Warm the milk to blood temperature (do this in the microwave; it should feel just warm to the finger). Add the yeast and leave to dissolve, stirring often.

Mix in the butter, then the sugar and eggs. Sift the flour and salt into a mixing bowl. Make a well in the centre of the flour and pour in the liquid ingredients. Mix with a wooden spoon until smooth and amalgamated, then beat with an electric beater on medium speed for 5 minutes. The dough will still be quite wet.

Turn it onto a well-floured surface and using the extra flour, gently work and knead it into a manageable soft dough. Shape into a bun by gathering it up and flopping it into a large, well-buttered china bowl.

Cover with a damp tea towel and leave to rise in a warmish place for about 1 hour until doubled in bulk.

Turn the dough onto baking paper and roll it into an oblong, 23cm by 46cm. Spread with the softened butter, then sprinkle with the caster sugar, raisins, cinnamon and allspice.

Roll up tightly, beginning at the wide side. Slip a baking sheet underneath the paper and cut off any baking paper that overhangs the tray. Shape the dough into a ring and join the ends together, pressing firmly. Cut two-thirds of the way through the ring at 2.5cm intervals, dipping the knife in flour to prevent sticking. As you make the cuts, gently turn each section of dough on its side to expose the fruit and spice filling.

Cover with a damp cloth and leave in a warm place to prove (complete rising) for 35-45 minutes.

Meanwhile, preheat the oven to 200°C (regular). Bake the ring for about 25-30 minutes until golden. Ice while still warm.

To make the icing, mix icing sugar with enough lemon juice to make an icing that is stiffish but able to flow. Spoon the icing over the still warm fruit ring, letting it dribble where it may. Scatter with walnuts.