Step 1

Place the chopped candied fruit and raisins in a bowl with the port to infuse.

Step 2

Mix the yeast with warm milk and let rest in a warm place for 5-10 minutes until slightly frothy on top.

Step 3

In a large bowl, mix the flour, sugar, lemon zest, butter, whole eggs and salt. Then pour in the yeast milk and knead together.

Step 4

Once mixed, add in the port and fruits mixture and the chopped nuts. Knead together until well combined.

Step 5

Mould the dough to be rounded or in a ball shape within the bowl, scraping down the edges and slightly sprinkle with flour before covering it over with cling wrap and a cloth. Allow to rise to double the size. This should take around 1.5 hours, depending on your climate.

Step 6

Line a baking tray with paper and a light sprinkling of flour. Place the dough onto the tray, forming a ring or "crown", without handling the dough too much. Place a cup or dish in the centre to keep the ring from closing up. Allow to rise for another 30min - 1 hour.

Step 7

Preheat oven to 180°c.

Step 8

Baste with whisked egg and garnish with remaining nuts, dried fruit slices and icing sugar.

Step 9

Pop in the oven and bake for 35 to 45 minutes.

Step 10

Optional: Brush the top with the jam and hot water mix to add a finishing shine before serving.