Method:
1. Add the milk and 50ml water to a small pan and place over a low heat for a few minutes, or until warm – you should be able to dip your finger in without scalding it.
2. Add the butter to a separate pan and place over a low heat for a few minutes, or until melted, then set aside. Transfer the milk mixture to a medium bowl and stir in the yeast.
3. Sift the flour into a bowl, then add one teaspoon of sea salt, the spices, a few good scrapings of nutmeg and the sugar. Chop the stem ginger and stir it into the mix. Make a well in the centre and pour in the melted butter, followed by the yeast mixture. In a separate bowl, beat the egg and add it to the bowl.