Tuesday, November 10, 2009

Boiled Sultana Loaf

This is my version of a Delia Smith recipe for 'Sticky Tea Bread' which is pretty good ... but I think using raw sugar and spices makes it even nicer.

¾ cup raw sugar
110 g raisins or sultanas
110 g butter
1 tsp baking soda
1 egg
1 tsp baking powder
2 tsp cinnamon
1 tsp mixed spice
1 ¼ cups plain flour

Preheat oven to 180 degrees bake (not fan bake), and line a medium sized loaf tin, or a small cake tin if you don’t have a loaf tin. (It is better as a loaf though).Then take the largest saucepan you have, and add and the water, the sugar, sultanas, butter and baking soda. Cook them on a medium-high heat and boil for about ten minutes. The baking soda will make it rise, so watch it carefully in case it boils over. Then remove from heat and allow to cool – I just pop the saucepan into a sink of cold water. Once cool add the beaten egg, baking powder and flour. Mix it well, pop it into the tin and bake for a bit over an hour, until a skewer comes out clean.

Keeps well for at least a week.

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