Step #1
Using the ingredients listed under "dough", make up a well developed dough.
Step #2
Cover with a damp tea towel; lightly oiled plastic or polythene and rest for 10 minutes.
Step #3
Blend the sultanas (filling) through the dough. Mould into a ball, cover as before and rest for a further 5 - 10 minutes. Mould into shape and place in a well greased 2lb bread tin. Cover with a sheet of lightly oiled plastic and prove in a warm place for 35 - 45 minutes or until doubled in size.
Step #4
Remove the plastic sheet and bake in a preheated oven 220°C, (425°F), Gas Mark 7 for 30 - 35 minutes or until golden brown.
Step #5
Taking care, remove from the tin and place on a cooling wire and immediately brush with the syrup glaze.
Step #6
Cool completely before slicing and spreading with butter, if desired.
