Combine the dough ingredients flour, sugar, salt, yeast, eggs and water. Using a stand mixer or in a large bowl beat the ingredients together to form a very soft dough. Beat for 5 minutes until the dough starts to form strings in the dough.
After beating, knead the dough for 10 minutes. The dough will still be very sticky – grease your hands and the worksurface with a little oil to reduce sticking. Place the dough in a clean bowl, cover and rise for 1 hour.
Gently knead in the fruits and ginger until evenly dispersed. Split the dough into 3 and roll each into a ball. Place into a greased 2lb loaf tin.Cover and allow to rise for 2 hours until the dough almost reaches the top of the tin. Brush well with egg wash.
Bake (160c (fan)/180c/Gas Mark 4) in the oven for 40 minutes. Once baked remove from the tin and allow to cool on a wire rack.