Grease a 1kg/2.2lb loaf tin

Heat the saffron and milk in a pan over a medium heat until the mixture has turned yellow and is almost simmering

In a large mixing bowl, combine the flour, salt and nutmeg

Add the butter and sugar and rub in using your fingertips or pastry blender until it forms the consistency of breadcrumbs

Stir in the dried fruit until well combined

Add the yeast to the saffron milk mixture, stir well before adding it to the dry mixture

Mix until the mixture comes combines to form a soft dough

Turn the dough out onto a lightly floured work surface and knead lightly until smooth

Put the dough into the greased loaf tin, cover with a damp tea towel and leave in a warm place for an hour to rise

Preheat the oven to 180ºC/350ºF/Gas mark 4

Bake for an hour, or until the loaf is beginning to brown

Remove from the oven, leave to cool in the tin for 10 minutes before removing it from the tin on to a wire rack and allowing it to cool further