Step 1

Put the flour, salt, sugar, butter, yeast, milk and 120ml/4fl oz of water into a bowl and mix together with your hands.

Step 2

When all the flour has been incorporated, tip the dough onto a lightly floured work surface and knead until smooth and pliable.

Step 3

Return the dough to the bowl, cover with cling film and set aside to rest for an hour.

Step 4

Add the sultanas, cherries, cinnamon and orange zest to the dough and, using an electric mixer or your hands, work it in well.

Step 5

Shape the dough into a sausage shape by flattening out the dough and rolling it up.

Step 6

Put the dough on a greased baking tray. Slide the baking tray inside a plastic bag, to protect the dough from drafts, taking care not to allow the plastic bag to touch the top of the loaf. Leave to rise for an hour.

Step 7

Preheat the oven to 220C/425F/Gas 7.

Step 8

Bake the dough for 25-30 minutes, then transfer to a wire rack to cool.

Step 9

While the loaf is cooling, make the water icing. Tip the icing sugar into a bowl, add a little water and mix well to form a paste. Gradually add more water until the icing is just thick enough to coat the back of a spoon.

Step 10

Drizzle or spread the icing over the top of the tea loaf. Cut into slices and eat with lashings of butter.