Wholesome, hearty, good hill-walking food!
Makes 1 loaf cake. 2lb tin. Needs starting the night before...
Ingredients
200g Sultanas
300ml Freshly Brewed Tea
200g Soft Brown Sugar
3tbsp Whisky, or in fact Whiskey
100g Dried Figs, sliced thinly (I have also used any combination of dried fruits in the past)
275g Self Raising Flour
1 Egg, beaten
Method
1. Dissolve the sugar in freshly brewed tea and pour over the raisins. Add the whisky, cover and leave to soak overnight
2. When ready to bake, set the oven to 150º fan and line a 2lb loaf tin
3. Add the sliced dried figs to the raisins, followed by the flour and beaten egg and stir to fully combine
4. Pour the batter into the tin and bake for 1hr 15, until risen, golden and delicious
5. Allow to cool in the tin for a few minutes then turn out onto a wire rack. Serve warm or cold, but ensure you have lashings of butter
6. Enjoy!
Hello if you don’t have self rising flour do I use 1 tsp baking powder and is 150 degrees in Fahrenheit or Cel please. Thank you.
marisa