Warm the milk in a mug in the microwave until it is around 40’C (using a food thermometer is the best way for this – but if you don’t have one it should feel warm, not hot). Add 10g of the sugar and the yeast, stir and set aside for 5 minutes for the yeast to activate. It should form a frothy head like on a pint of beer (see notes if this doesn't happen).

Add the flour, xanthan gum, remaining sugar, mixed spice, dried fruit and ground almonds to a large mixing bowl and stir well with a spatula or wooden spoon to ensure they’re full combined.

Melt the butter in a microwave. Pour into the flour mix along with the yeast/milk mixture and the two eggs. Mix the ingredients well until they start to form a sticky dough – start with a wooden spoon or spatula and then get your hands in to knead the dough together.

Cover the mixing bowl with a tea-towel or clingfilm, and leave the dough in a warm place to prove for around 40-60 minutes. It won’t rise much but should expand a little.

Once the dough has proved, preheat the oven to 180’C / Fan 160’C / Gas Mark 4. Turn the dough out onto a piece of clingfilm, place another piece on top and roll the dough into a rectangle measuring approximately 30cm x 25cm. Remove the top piece of clingfilm.

Roll the marzipan out into a rectangle approximately 30cm x 12cm and then place on the centre of the dough. Gently bring the edges of the dough over the top so they meet in the centre of the marzipan (using the clingfilm to help) and pinch them together on top and on each end, so that the marzipan is completely sealed in.

Place the stollen onto a baking tray (seal side down) and bake for approximately 25 minutes, until golden on top. Once cooked, remove from the oven, place on a wire rack to cool and brush with the remaining 20g of melted butter, while it’s still warm.

Leave to cool, then sprinkle generously with icing sugar and cut into slices to serve. Store in a sealed container.