Meals and Courses

  • 150 g (5 oz) raisins
  • 300 ml (½ pint) strong ale
  • 150 g (5 oz) dark muscovado sugar
  • 1 teaspoon caraway seeds (optional)
  • 1 egg, beaten
  • 175 g (6 oz) self-raising flour
  • 150 g (5 oz) plain wholemeal flour
  • 1 teaspoon baking powder

Put the raisins and ale in a small saucepan and bring just to the boil. Pour into a large bowl and leave to stand until cold.

Stir the sugar, caraway seeds, if using, and egg into the beer mixture. Add the flours and baking powder and stir in.

Spoon the mixture into a greased and lined 1 kg (2 lb) or 1.3 litre (2¼ pint) loaf tin (see page 15) and spread into the corners. Bake in a preheated oven, 180°C (350°F), Gas Mark 4, for about 50 minutes until risen, firm to the touch and a skewer inserted into the centre comes out clean. Loosen the cake at the ends and transfer to a wire rack. Peel off the lining paper and leave to cool.

Like This? Try These
More on Food