Ingredients
Method
- Add the sultanas, sugar, butter and baking soda to a large bowl. Pour over the boiling water and set the bowl aside for at least one hour to allow the sultanas to soften.
- Preheat your oven to 170 degrees, fan bake and prepare 2 small loaf tins.
- Add the eggs into your prepared sultana mixture and mix well to combine.
- Add in the remaining ingredients and mix together until all of the ingredients have just combined.
- Divide your loaf batter between your two prepared loaf tins, making sure the mixture is evenly split between them.
- Cover the loaves with some tin foil and place them into the preheated oven.
- Bake the sultana loaves for 30 minutes, before removing the tin foil and baking for a further 15 minutes (or until they are fully baked through).
- Allow the loaves to cool for at least half an hour before serving. Use a serrated knife to cut your cooled loaf.
- Serve warm with butter and a drizzle of golden syrup.
Notes
Store covered, in a cool dry place for up to 5 days.
To freeze, wrap firmly in cling film or tin foil and place in the freezer. Store, frozen, for up to 3 months.
To freeze, wrap firmly in cling film or tin foil and place in the freezer. Store, frozen, for up to 3 months.