- BAKE: 35
- SERVES: 8
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!