Ingredients

• 3 cups self-raising flour
• ½ teaspoon salt
• 2 tablespoons caster sugar
• 50 grams butter
• about 1½ cups milk
• Filling
• 25 grams butter, melted
• ¾` cup (100 grams) Craisins (dried cranberries)
• 1-2 tablespoons mixed peel
• 1½ teaspoon ground ginger
• 1 tablespoon caster sugar
• Topping
• 1 tablespoon butter, melted
• 1 tablespoon caster sugar

Method

1. Sift the flour and salt into a large bowl. Stir in the sugar. Cut in the butter until the mixture resembles crumbs. Make a well in the centre. Pour in the milk and mix quickly with a knife to make a soft dough.
2. Knead lightly on a floured board. Roll out the dough to a 33cm x 25cm rectangle. Brush the dough with melted butter. Combine the craisins, mixed peel, ginger and caster sugar. Sprinkle over the dough, leaving a 1cm edge all the way round.
3. Roll up the dough from the long edge, cut into 12 even-sized pieces. Arrange in a lightly greased 25cm, round cake tin. Brush the top with butter and sprinkle with caster sugar.
4. Bake at 220ºC for 15 minutes or until cooked. Serve warm.