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1
Combine milk, cream, yeast, 1 tsp sugar, salt and 1/2 cup warm water in a medium bowl. Cover and set aside in a warm place for 8-10 mins, until frothy.
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2
Meanwhile, beat butter, 1 cup sugar, honey, lemon peel and vanilla seeds in a large bowl, using an electric mixer, until pale and creamy. Add eggs one at a time, beating well after each addition. Stir in raisins and mixed citrus peel. Fold into yeast mixture in batches, alternating with flour, beginning and ending with flour. Bring together to form a dough.
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3
Turn dough out onto a floured surface. Knead for 5 mins, or until smooth and elastic. Shape into a ball and place in a lightly oiled bowl. Cover and set aside in a warm place for 1 hour, or until doubled in size.
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4
Preheat the oven to 425u00b0F. Lightly grease eight 3 1/2 inch-diameter, 3 inch-deep ramekins and line with parchment paper, allowing paper to extend 1 inch above edges.
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5
Punch dough down once to release gas. Knead lightly. Divide into 8 equal balls. Place into ramekins. Set aside in a warm place for 20 mins. Brush tops with additional cream.
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6
Bake for 15 mins. Reduce oven temperature to 350u00b0F. Bake for 15-20 mins, until loaf sounds hollow when tapped.
