This sweet Christmas bread, studded with raisins, nuts, chocolate and Turkish delight and infused with rum, comes from Prestige Patisserie in Tottenham, where it's made every festive season
  • Preparation:
  • Cooking:
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  • Serves: 10 persons



  1. Step 1

    Start the dough by making a fermentation using the yeast, 1½ tsp of caster sugar, 50g of flour and 75ml of warm water. Mix together and leave in a warm place until it has doubled in volume. Meanwhile, soak the raisins in hot water for 10 mins before thoroughly draining.
  2. Step 2

    Gently heat the milk and remaining sugar in a small pan for 2-3 mins or until warm and the sugar has dissolved. Leave to cool slightly. In the bowl of a stand mixer put the fermentation, warm milk, remaining flour, egg yolks, rum, vanilla, citrus zests and ¼ tsp of salt, and use the dough hook to combine on a medium speed until it forms a dough.
  3. Step 3

    With the mixer still going, gradually add the butter bit by bit, waiting until the butter has been absorbed before adding the next chunk. Once fully combined, mix the dough slowly for 10 mins until it feels fairly elastic. Add the raisins and mix until combined – it will be sticky. Once finished, prove the dough for 1 hr until it has doubled in volume.
  4. Step 4

    Meanwhile, start on the filling. In a large, clean bowl, whip the egg white using an electric hand whisk until it reaches stiff peaks. Add the sugar in 1 tbsp at a time, returning to stiff peaks each time. Once you’ve added half the sugar, scatter in the rest, whisking until stiff peaks and no grains of sugar remain. Now add the remaining filling ingredients and the finely chopped turkish delight, and lightly fold it in using a spatula.
  5. Step 5

    Divide the dough into two and shape each into a flat sheet, around 25cm x 18cm. Spread the meringue filling equally over each and sprinkle with the roughly chopped turkish delight. Roll each sheet from the long side, making sure it’s not too tight, allowing a bit of space for it to expand. Take both lengths of dough and lightly twist them together.
  6. Step 6

    Butter and line a 20cm x 7cm loaf tin and add the dough, leaving it to prove for 1 hr until it has doubled in size. During this time, heat the oven to 160C/140C fan/gas 3. Once the dough has proved, lightly egg wash and sprinkle with demerara sugar for a delicious crunch. Transfer to the oven and bake for 50-55 mins or until deeply golden and cooked through.