Place the flour, remaining sugar, Gregg’s Ground Cinnamon and Gregg’s Ground Mixed Spice into a mixing bowl. Stir and make a well in the centre. Pour in the yeast mixture, melted butter and beaten egg. Mix to form a smooth dough. Turn onto a lightly floured surface. Add the sultanas and knead to incorporate the fruit. Continue kneading for 8-10 minutes until the dough is smooth and elastic. This process can also be done in a food mixer or processor, using the dough hook attachment. Place in the prepared tin. Cover with lightly greased cling film and place in a warm place to prove until it doubles in size.