1 2/3 cup (175 g) plain flour (All purpose)
1 cup + 3 tbsp (125 g) wholemeal flour
3 tbsp dark brown sugar
3 tbsp sultanas (golden raisins)
60 g (2 oz) chopped candied peel (candied fruit)
2 tbsp coffee essence
1 stick (8 tbsp) 4 oz (112 g) butter
120 g (4 oz) golden syrup (substitute light corn syrup)
120 g (4 oz) treacle (molasses)
1 tsp Bicarbonate of soda (Baking soda)
1 1/4 cup (1/2 pint) 300 ml strong milky coffee
1 egg, beaten
2 tbsp chopped hazelnuts (filberts)
1 cup + 3 tbsp (125 g) wholemeal flour
3 tbsp dark brown sugar
3 tbsp sultanas (golden raisins)
60 g (2 oz) chopped candied peel (candied fruit)
2 tbsp coffee essence
1 stick (8 tbsp) 4 oz (112 g) butter
120 g (4 oz) golden syrup (substitute light corn syrup)
120 g (4 oz) treacle (molasses)
1 tsp Bicarbonate of soda (Baking soda)
1 1/4 cup (1/2 pint) 300 ml strong milky coffee
1 egg, beaten
2 tbsp chopped hazelnuts (filberts)
method
1. Pre-heat the oven to 350°F (175°C) gas mark 4.
2. Grease and line a 15 x 22 cm (6 x 9 inch) obiong tin.
3. Mix together the plain flour, wholemeal flour; dark brown sugar sultanas and candied peel.
4. In a large tin, melt together the coffee essence, butter; golden syrup and treacle. Add to the flour and beat well.
5. Dissolve the bicarbonate in the milky coffee and beat
6. Pour into the prepared mixture and beat to form a smooth batter
7. Pour the mixture into the tin. Scatter the hazelnuts over the top.
8. Bake in the centre of the oven for 40 to 45 minutes until well risen and springy to the touch.
9. Leave to cool for 15 minutes and turn out to cool further on a wire rack.
10. When cold, wrap in foil without removing the lining paper
2. Grease and line a 15 x 22 cm (6 x 9 inch) obiong tin.
3. Mix together the plain flour, wholemeal flour; dark brown sugar sultanas and candied peel.
4. In a large tin, melt together the coffee essence, butter; golden syrup and treacle. Add to the flour and beat well.
5. Dissolve the bicarbonate in the milky coffee and beat
6. Pour into the prepared mixture and beat to form a smooth batter
7. Pour the mixture into the tin. Scatter the hazelnuts over the top.
8. Bake in the centre of the oven for 40 to 45 minutes until well risen and springy to the touch.
9. Leave to cool for 15 minutes and turn out to cool further on a wire rack.
10. When cold, wrap in foil without removing the lining paper
serving amount
makes one loaf
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