Make up a dough using the bread mix, half the beaten egg, butter, sugar, spice and water. Save the other half of the egg for use later as an egg wash.
Rest for 5 minutes.
Blend in the currants and sultanas, divide dough into 2, mould into balls and rest for 5 minutes.
Roll one dough ball out to a 20 x 24cm sheet and place in a 4-sided baking tray. Egg wash lightly.
Roll out the marzipan and cover the first dough sheet – egg wash lightly.
Roll out the second dough ball and use to cover the marzipan. Prick the dough with a fork and use remaining egg to wash the top.
Cover with a damp tea towel; lightly oiled plastic or polythene and leave to rise in a warm place for 30-40 minutes until doubled in size.
Remove the cover before baking
Bake in a preheated oven at 220°C, 425°F, Gas Mark 7 for 20-25 minutes until golden brown.
Remove from tin and put on a wire tray to cool.
Allow to cool completely, dust with icing sugar and cut into fingers.
“Our family absolutely loved the Easter Slice, the marzipan middle made it extra yummy. My family said they prefered it to the usual hot cross buns, so thank you for that recipe. ”
Rosemary Lowe
This recipe is a real treat anytime, but especially served at Easter and traditionally served at Christmas too.