Meals and Courses

Sticky Sultana & Bran Slice

prep 10 mins, plus standing cook 45 mins
  • 200 g (7 oz) sultanas
  • 125 g (4 oz) demerara sugar, plus extra for sprinkling
  • 2 tablespoons black treacle
  • 100 g (3½ oz) shredded bran or bran flake cereal
  • 1 teaspoon ground mixed spice
  • 300 ml (½ pint) milk
  • 150 g (5 oz) self-raising flour

Mix together the sultanas, sugar, treacle, bran, mixed spice and milk in a bowl. Leave to stand for 20 minutes to allow the bran to soften. Stir in the flour.

Tip the mixture into a greased and lined 1 kg (2 lb) or 1.3 litre (2¼ pint) loaf tin (see page 15) and level the surface. Bake in a preheated oven, 160°C (325°F), Gas Mark 3, for about 45 minutes or 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. Cut into slices and spread with a little butter to serve.

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