• - 3 heap tbsp vegan margarine, melted - 3 heap tbsp vegan margarine, melted
  • - 1.5 cups warm dairy-free milk - 1.5 cups warm dairy-free milk
  • - 2/3 cup Tate & Lyle Pure Cane Caster Sugar - 2/3 cup Tate & Lyle Pure Cane Caster Sugar
  • - 2 tsp instant yeast - 2 tsp instant yeast
  • - pinch of salt - pinch of salt
  • - 4 cups plain flour - 4 cups plain flour
  • - 2 tsp ground cinnamon - 2 tsp ground cinnamon
  • - 1 tsp ground nutmeg - 1 tsp ground nutmeg
  • - 1 tsp ground ginger - 1 tsp ground ginger
  • - 1 cup raisins - 1 cup raisins

Instructions

HOW TO MAKE THIS RECIPE

1. Add the melted margarine, dairy-free milk, sugar and yeast to a large mixing bowl. Allow to stand for 5 minutes.

2. Add the rest of the ingredients and knead to form a smooth dough. If the dough appears too sticky, you can add a bit more flour. The dough should be soft, smooth and only a little bit sticky.

3. Cover with a tea towel and leave to rise for 1 hour.

4. Knead one final time and place the dough into a rectangular bread tin. Cover again and leave to rise for another 20 minutes. Preheat your oven to 180C.

5. Bake for 35-40 minutes until golden brown and risen. Allow to cool completely before slicing.