Add the vinegar to the coconut milk, stir then let sit out at room temperature for 15 minutes while you mix the rest of the ingredients

Mix the flour, xanthan gum, sugar, mixed spice, bicarb, baking powder, salt and orange zest in a large bowl

Cut in the butter until the mixture resembles breadcrumbs

Add the currents then make a well in the middle of the mixture

Add the soured milk and mix in until you start to form a dough. You may need a couple extra tbsp milk if using gluten-free flour

Knead the dough a little bit to bring it together then shape into a round loaf on the baking tray, about 7 inches in diameter

Score an X on the top of the loaf with a sharp knife and bake for 35 - 40 minutes or until golden on top and hollow sounding when tapped underneath

Let cool on a wire rack then slice and enjoy toasted and spread with some butter