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Date and toffee hot cross loaf

03 April 2020

Make one large hot cross loaf instead of buns for a change and enjoy a slice with tea on Good Friday.

Hot cross loaf
Hot cross loaf

Preparation time

20 minutes

Cooking time

40 minutes


1 loaf


For the loaf

  • 450g Carr’s Plain Flour
  • 2x7g sachets of fast action dried yeast
  • A level teaspoon salt
  • 150ml milk
  • 1 Egg
  • 50g caster sugar
  • 50g butter (room temperature)
  • 100g dates (chopped)
  • 50g toffee chunks

For the cross

  • 75g Carr’s Plain Four
  • Water

For the glaze

  • Apricot Jam


1. Put all the ingredients except the dates and toffee, into your bread maker following the maker’s instructions and follow for raising dough. If your bread maker doesn't have a nut dispenser add the dates and toffee when it beeps.

2. Take the dough out of bread maker and shape and place into one large loaf tin, 22cm x 12cm.

3. Cover with a clean tea towel and leave to prove in a warm place until doubled in size.

4. Preheat oven to 180 ˚C (fan 160˚C, gas mark 4). To make the cross mix the flour and water and pipe a cross on top of the uncooked loaf. Bake for approx 40 mins.

5. To make the glaze warm the jam with some water in a pan until softened. Brush the top of the buns or loaf with the glaze when they come out of the oven. Let the loaf cool slightly in the tin, before turning out.

Our thanks to Carr's Flour for providing this recipe,

Visit our Easter baking page for more delicious recipes for cakes, biscuits and buns


The opinions expressed are those of the author and are not held by Saga unless specifically stated. The material is for general information only and does not constitute investment, tax, legal, medical or other form of advice. You should not rely on this information to make (or refrain from making) any decisions. Always obtain independent, professional advice for your own particular situation.