8 oz (225 g) raisins
8 oz (225 g) sultanas (golden raisins)
2/3 cup (150 ml) 1/4 pint hot tea
1 1/8 cup (8 oz) 225 g soft dark brown sugar
1 1/2 cups (8 oz) 225 g wholemeal flour (whole grain)
2 tsp ground Mixed Spice (All Spice / Pumpkin pie spice)
2 eggs beaten
8 oz (225 g) sultanas (golden raisins)
2/3 cup (150 ml) 1/4 pint hot tea
1 1/8 cup (8 oz) 225 g soft dark brown sugar
1 1/2 cups (8 oz) 225 g wholemeal flour (whole grain)
2 tsp ground Mixed Spice (All Spice / Pumpkin pie spice)
2 eggs beaten
method
1. Put the raisins and sultanas in a bowl and pour over the hot tea.
2. Leave to soak for at least 1 hour.
3. Preheat the oven to 350°F (180°C) Gas Mk 4.
4. Stir in the sugar, flour, mixed spice and eggs and mix well together.
5. Grease and base line a 2 lb (900 g) loaf tin and spoon in the mixture.
6. Level the top and bake in the centre of the oven for 1 hour or until a skewer inserted in the bread comes out cleanly.
7. Turn out and leave to cool on a wire rack.
8. Serve cold, sliced and buttered.
2. Leave to soak for at least 1 hour.
3. Preheat the oven to 350°F (180°C) Gas Mk 4.
4. Stir in the sugar, flour, mixed spice and eggs and mix well together.
5. Grease and base line a 2 lb (900 g) loaf tin and spoon in the mixture.
6. Level the top and bake in the centre of the oven for 1 hour or until a skewer inserted in the bread comes out cleanly.
7. Turn out and leave to cool on a wire rack.
8. Serve cold, sliced and buttered.
serving amount
serves 8
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