Fruited Butterscotch Ring

Fruited Butterscotch Ring

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Servings: 1 loaf
Calories: 4629


  • 1/2 quantity basic enriched white dough see below, steps 1 and 2
  • 2 oz butter
  • 2 oz soft light brown sugar
  • 2 tbsp golden syrup
  • 2 oz currants

Basic Enriched White Dough

  • 1.3 lb strong plain flour
  • 2 tsp caster sugar
  • 1 oz fresh yeast or 1 tbsp dried
  • 14 floz tepid milk
  • 2 tsp salt
  • 3 oz butter
  • 1 egg beaten


  • Shape the prepared dough into about 36 small balls. Grease and base-line a 1.7 litre (3 pint) angel cake tin or plain ring mould.
  • Melt the butter, sugar and golden syrup together in a pan and bring to the boil. Pour into the base of the prepared tin and sprinkle over half the currants.
  • Arrange the balls of dough in loose layers in the tin, sprinkling with the rest of the currants.
  • Cover with oiled cling film and leave to rise until the dough almost reaches the top of the tin.
  • Place the tin on a baking sheet and bake at 220°C (425°F) mark 7 for about 40 minutes.
  • Turn out and cool completely on a wire rack before slicing, or pull apart to eat while still warm.

Basic Enriched White Dough

  • Sift 200 g (7 oz) flour with the sugar into a large bowl. Crumble in the fresh yeast, make a well in the centre and gradually work in the tepid milk. (If using dried yeast, reconstitute according to packet directions.) Cover the bowl with oiled cling film and leave in a warm place until frothy–ťabout 30 minutes.
  • Sift together the remaining flour and salt and rub in the butter. Stir the egg into the frothing yeast mixture with the dry ingredients. Mix well to a soft but manageable dough, adding a little more flour if the dough is too sticky.
Calories: 4629 kcal
Carbohydrates: 722 g
Protein: 99 g
Fat: 146g
Saturated Fat: 83 g
Trans Fat: 5 g
Cholesterol: 510 mg
Sodium: 7003 mg
Potassium: 2025 mg
Fiber: 26 g
Sugar: 159 g
Vitamin A: 4492 IU
Vitamin C: 3 mg
Calcium: 719 mg
Iron: 31 mg
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