Sift the flour into a bowl along with the yeast, caster sugar and salt. Whisk to ensure they are evenly distributed.

Next add the butter and, using a fork, break it down into small pieces dispersed in the flour mixture.

Make a well in the centre of the your ingredients and add the milk before bringing it all together to form a rough, shaggy dough.

Tip the dough out onto your work surface (you don't need any extra flour just scrape everything out of your bowl).

Knead the dough for 5 minutes or until it becomes smooth and elastic.

Stretch the dough out into a rough rectangle and add the zest, almonds, raisins, mixed peel and ground spices on top of the dough. Fold the dough over the fruit, nuts and spices so they are trapped inside.

Carefully knead the dough until the fruits, nuts and spices are evenly distributed. don't worry if they try to escape just scoop them back into the dough.

Place the dough back in the bowl and leave it to prove at room temperature for 1-2 hours or until it has risen and is springy to the touch.

While the dough is proofing, pre-heat your oven to 170 C/ 340 F / gas mark 4.

Once the dough has risen, gently press it out into a rectangle roughly the size of an A5 piece of paper (20 x 24cm)

Roll the marzipan into a sausage shape just a little bit shorter than the length of your dough and lay it in the centre. Fold over the dough to encase the marzipan down the centre.

Press down the edges to completely encase the marzipan (don't forget the ends of the dough!)

Place the loaf on to a baking tray and bake in the centre of your oven for 40 minutes.

While the stollen is baking, add the sugar, water and brandy to a saucepan to make a glaze.

Slowly heat the syrup until the sugar has melted. Turn up the heat and let it simmer for 2 - 3 minutes before taking off of the heat.

Once the stollen is cooked, remove it from the oven and brush it with the syrup.

Leave the stollen to cool completely before serving.