Step by step method

1. Set the oven to 180ºC and lightly grease a baking tray.
2. Sift flour into a bowl and rub the Stork Bake into it until it resembles breadcrumbs.
3. Stir in sugar, sultanas and lemon rind, then add the egg and enough of the milk to mix to a soft, pliable dough.
4. Knead on a lightly floured surface until smooth, then divide into three equal amounts.
5. Roll each third into a roll about 40cm long, then plait the three rolls firmly together.
6. Place on prepared baking tray and press ends of plait together to form a circular shape.
7. Bake in preheated oven for about 20 minutes, brush with sugar glaze and bake for a further 5 minutes.
8. Place on a wire rack to cool.
9. Drizzle with icing and sprinkle with chopped cherries.
10. Combine sugar and water in a bowl and stir until sugar is completely dissolved.
11. Sift icing sugar into a bowl, stir in Stork Bake, lemon juice and enough water to mix to a pouring consistency.
12. Drizzle over the lemon twist and sprinkle with mixed peel.