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Pistachio and sultana lemon drizzle cake recipe from Woody
Ingredients100g butter or softened margarine
150g golden caster sugar
2 eggs (beaten)
150g self-raising flour
2 tbsp milk
2 lemons (finely grated zest of 1 and juice of both)
75g pistachios (or other nuts - roughly chopped)
75g granulated sugar
Method1. Pre-heat oven to 180C/Gas 4 and grease a 900g loaf tin and line with baking parchment.
2. Beat butter and caster sugar together until pale and fluffy then mix in eggs and flour
3. Add the milk and stir in lemon zest, sultanas and 65g nuts. Spoon into tin and bake 30-35mins
4. Meanwhile warm lemon juice and granulated sugar in a pan until the sugar has melted, set aside.
5. When the cake is cooked and still warm keep it in its tin and prick all over with a skewer and pour over the lemon mixture. Allow to cool, remove from tin and scatter with the remaining chopped nuts