1. Preheat oven to 190°C/375°F/Gas 5.Grease a small roasting tin or a 10” x 12” x 2” tin.
2. Cover the bread with cold water and allow to stand while making the filling and the pastry.
3. Make the pastry as per below, cover and leave in the fridge.
4. Put the flour and baking powder into a bowl, add the sugar and rub in the butter/margarine. Mix in the mixed spice.
5. Squeeze the bread dry of the water and place in a bowl, mix in the fruit. Add to the flour mixture and beat.
6. Add the beaten egg and milk and stir, then add the lemon rind. Leave aside.
7. Divide the pastry in half. Roll out one half to fit the baking tin. Transfer the bread and fruit mixture evenly over this.
8. Cover with the other half of the pastry. Prick through top pastry with a fork or knife.
9. Bake for about an hour. Leave in tin to cool. Cut in squares and sprinkle with icing sugar if liked.

For Shortcrust Pastry

1. Put flour and salt into a bowl, coarsely rub in the butter/margarine.
2. Add sufficient water to make a soft dough. Lightly knead.
3. Pastry is best chilled before rolling.