Pies, Puddings and Pottages

Place the water in the small saucepan and heat to lukewarm.

Transfer to the measuring jug and sprinkle in the yeast and teaspoon of sugar. Allow to stand for ten minutes to activate the yeast.

Sift the flour, cinnamon, mace, nutmeg and salt into the large bowl and mix thoroughly.

Cut the butter up into small cubes and add to the flour and rub in until you have a breadcrumb consistency.

Make a well in the centre and pour in the yeast mixture and use your hands to combine until you have a soft sticky dough.

Turn out onto a lightly floured work surface and knead for 10 minutes or until silky and elastic.

Place in a lightly oiled bowl, cover with clingfilm and leave to rise for at least an hour until the dough has doubled in size.

Preheat the oven to 180C/350F/gas 4.

Lightly oil the baking sheet.

Turn the risen dough onto the lightly floured work surface and knock back.

Separate the chopped dates as much as you can and a third of them into the dough. Knead them in. Stick the next third of dates into the dough and knead again. Repeat once more and knead again to ensure the dates are evenly distributed through the dough.

Form the dough into an oval loaf and place on the baking sheet. Cover with the clean tea cloth and allow to rise for about 30 minutes or until the dough has doubled in size.

Carefully brush the top of the loaf with the beaten egg.

Place in the oven and bake for 30-40 minutes or until the bottom of the loaf sounds hollow when tapped.

Leave to cool completely before slicing.