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Aunt Jessie’s sultana loaf
Aunt Jessie’s sultana loaf from Yearoff |
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Ingredients8oz sultanas4oz lurpak butter 5oz caster sugar 2 size 3 eggs, beaten 2 drops of vanilla essence (or almond essence ) 6oz self raising flour pinch of salt |
Handy HintBest eaten 2nd Day |
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MethodSoak sultanas overnight in water.Place in a large pan and bring to the boil, turn off heat. Drain and return sultanas to the still hot pan along with the butter. Allow the butter to melt then add the sugar, eggs and vanilla essence (if using). Sift in the flour and salt snd mix with a wooden spoon until well bound together. Put into a lined and greased 2lb loaf tin. Bake in a preheated oven for 30 minutes (gas mark 4, 350F, 180C) Lower the heat to gas mark 2, 300F, 150C and continue to cook until firm (about 25-30 mins) and a skewer comes out clean. Leave to cool with greaseproof paper still on. Best eaten 2nd day | |||||||||||||||||||
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