Happy New Year from the Never Two Late Crew!

We hope everyone had a wonderful holiday season filled with joy, laughter, and delicious food!
We spent Christmas and New Year with Maxine’s parents, enjoying quality time with family and friends. Maxine even managed to squeeze in a couple of parkruns at Clumber Park and a challenging 10K race on Christmas Eve – impressive!
Steve rekindled his competitive spirit with a few rounds of snooker, proving that his lucky streak is still alive and well.
Meanwhile, Mexi revelled in the freedom of the garden, chasing squirrels and pigeons with boundless energy. The highlight, however, was undoubtedly playtime with her best friend, Canna.
We’re now back on the boat and eager to set sail soon. A short cruise is on the horizon before we jet off to a sunnier climate in early February.
Once we return, the adventure continues! We’re planning a northbound journey, with Liverpool as our ultimate destination later this year. However, we need to stay within easy reach for the boat’s upcoming blacking in June.
Maxine has been busy in the galley creating some delicious creations. Check out the recipe and give it a try!
We’d love to hear from you! Leave a comment below or share a photo of your own baking masterpieces.
Happy cruising (and baking!),
The Never Two Late Crew

Ingredients

For the dough

250g/9oz strong white bread flour, plus extra for dusting: 250g/9oz strong white bread flour, plus extra for dusting
5g salt: 5g salt
7g/⅓oz instant yeast: 7g/⅓oz instant yeast
50g/1¾oz unsalted butter, softened, plus extra for greasing: 50g/1¾oz unsalted butter, softened, plus extra for greasing
105ml/3½fl oz milk: 105ml/3½fl oz milk
1 free-range egg, lightly beaten: 1 free-range egg, lightly beaten

For the filling

90g/3¼oz unsalted butter, softened: 90g/3¼oz unsalted butter, softened
70g/2½oz light muscovado sugar: 70g/2½oz light muscovado sugar
120g/4½oz ready-to-eat dried apricots, chopped and soaked in orange juice: 120g/4½oz ready-to-eat dried apricots, chopped and soaked in orange juice
35g/1¼oz plain flour: 35g/1¼oz plain flour
60g/2¼oz raisins: 60g/2¼oz raisins
65g/2¼oz chopped walnuts: 65g/2¼oz chopped walnuts
1 orange, zest only: 1 orange, zest only

To finish

50g/1¾oz apricot jam: 50g/1¾oz apricot jam
200g/7oz icing sugar: 200g/7oz icing sugar
25g/1oz flaked almonds: 25g/1oz flaked almonds

Method

Tip the flour into a large mixing bowl and add the salt to one side of the bowl and the yeast to the other. Add the butter, milk and egg and mix to combine, using your hands. Continue to mix until you’ve picked up all the flour from the sides of the bowl. Use the dough to clean the inside of the bowl and keep going until you have a soft dough.
Tip the dough onto a lightly floured work surface and begin to knead. Keep kneading for 10-12 minutes. Work through the initial wet stage until the dough starts to form a soft, smooth skin.
When the dough feels smooth and silky, put it into a lightly oiled bowl. Cover the bowl with a tea towel and leave to rise for one hour, or until doubled in size.
While the dough is rising, make the filling. Beat the butter and muscovado sugar together until smooth. Drain the apricots and add to the butter mixture along with the flour, raisins, walnuts and orange zest. Mix to combine.
Line a baking tray with baking parchment or silicone paper.
Turn the risen dough onto a lightly floured surface. Taking care not to knock the air out of it, roll out the dough into a rectangle, approximately 33x25cm/13x10in. Turn the dough 90 degrees if necessary, so you have a long edge nearest you. Spread the apricot mixture evenly over the dough. Roll up the dough tightly (like a Swiss roll). Roll it slightly to seal, then cut it in half lengthways (you can leave one end joined to help you twist the dough and form the circular crown).
Twist the two dough lengths together to make a rope, then join the ends of the rope to form a circular ‘crown’. Transfer to the baking tray.
Put the tray inside a clean plastic bag and leave to prove for 30-45 minutes, or until the dough springs back quickly if you prod it lightly with your finger. Meanwhile, heat the oven to 200C/400F/Gas 6.
Bake the couronne for 25-35 minutes, or until risen and golden-brown. Set aside to cool on a wire rack.
Gently heat the apricot jam with a splash of water, then sieve it and brush it over the warm loaf to glaze. Mix the icing sugar with enough water to make a thin icing, drizzle over the loaf and sprinkle with the flaked almonds. Leave to cool before serving.