Remove the dough, which should have doubled in size, from the fridge.
Grease the baking tray with lard.
Keeping the dough in the bowl, knock back and add the lard, eggs, sugar and nutmeg and, using your hands, slowly knead them into the dough until fully incorporated. This is a messy business, and the mixture seems as though it will be far too wet but don’t worry – it should be!
Once you have a smooth dough add the dried fruit and knead in.
Place the dough into the greased baking tin and spread it out to fit the tin.
Cover with the clean tea cloth and leave to prove for 2 to 3 hours in a warm place.
Preheat the oven to 180C/350F/gas 4.
Place in the preheated oven and bake for 30 minutes until golden on the top and cooked through. Check after 15 minutes to see whether the top is burning. If it is, place a sheet of kitchen foil over the top.
Remove from the oven and allow to cool in the tin. It’s easiest to cut the bread into squares in the tin and use a spatula to transfer the squares to a serving dish. Although the top is dry and crisp the underside is quite soft so you need to be careful with the spatula.
