MAKING BY HAND
Using the ingredients listed under “dough”, make up a well developed dough.
Cover with a damp tea towel; lightly oiled plastic or polythene and rest for 10 minutes.
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.
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.
Taking care, remove from the tin and place on a cooling wire and immediately brush with the syrup glaze.
Cool completely before slicing and spreading with butter, if desired.
“I have ordered several times from your firm and I have been so pleased to find your despatch so prompt and the price so reasonable. I use a Panasonic bread maker and add about 5oz of mixed dried fruit to the Malty bread mix. It is very much admired by our guests. We run a small hotel www.lindethfell.co.uk Have a look. We would love to see you or your colleagues if you ever get this far up North! Kind regards and thanks for such good and reliable service, ”
Diana Kennedy
One of the most frequently asked for recipes. Serve with or without the syrup glaze, slice or cube, with or without butter - probably the one recipe you do not let completely cool before buttering!