1. Lightly grease a baking tray. Sift the flour, caster sugar and salt into a large bowl, then rub in the butter to make a fine crumb texture. Make a well in the centre of the ingredients, add the yeast, then gently stir in the milk to make a dough. Turn the dough out onto a floured surface and knead in the fruit. Knead for about ten minutes to create a smooth even texture.

2. Place the dough into a lightly oiled bowl and roll the dough to coat with oil. Cover the bowl with a damp cloth and leave in a warm place to prove for one hour – it will double in volume.

3. Gently knock back the dough and tip it onto a floured work surface. Use a rolling pin to make a 20 x 10cm rectangle. Roll the marzipan into a rope a little shorter than the long side of the flat dough and place it in the centre of the dough. Fold the dough over to cover it; pinch the seams together to seal.

4. Place the loaf, seam side down, on the prepared baking tray. Cover with a clean, damp tea-towel and let rise until doubled in volume, about 40 minutes. While the loaf is proving, preheat your oven to 180°C (Fan 160°C, Gas Mark 4).

5. Bake in the preheated oven for 10 minutes, then reduce heat to 150°C (Fan 130°C, Gas Mark 2) and bake for a further 35 minutes, or until golden brown.

6. Remove from the oven and cover the loaf with a cloth and leave to cool on a wire cooling rack.

7. Dust the cooled loaf well with icing sugar, sprinkle over a little cinnamon for a spicy finishing touch.