Sultana And Nut Loaf Recipe
Ingredients
| Plain flour | 4 Ounce | |
| Walnuts | 2 Ounce, chopped | |
| 4 oz. S.R. flour | ||
| Sultanas | 2 Ounce | |
| Salt | 1/2 Teaspoon | |
| Egg | 1 | |
| Fine brown sugar | 3 Ounce | |
| Milk | 1/4 Pint | |
Directions
Grease the loaf tin.
Sift the flours and salt into a bowl and add the sugar, nuts and fruit.
Beat the egg and add it with enough milk to make a stiff cake consistency.
Turn into the tin and spread the top level.
Bake until firm in the centre.
Turn out on a rack.
When cold store in a polythene bag and leave 24 hours before cutting.
Sift the flours and salt into a bowl and add the sugar, nuts and fruit.
Beat the egg and add it with enough milk to make a stiff cake consistency.
Turn into the tin and spread the top level.
Bake until firm in the centre.
Turn out on a rack.
When cold store in a polythene bag and leave 24 hours before cutting.
Chef
