In the endless search for old recipes I have been harassing all of the bakers in my family to find some of their old favourites. This Sultana Nut Loaf is a recipe from my Great Aunt Lily. I’ve always had a soft spot for Aunty Lily; one of those really crystal clear early childhood memories is set in her back garden, swinging backwards and forwards on a positively ancient, metal single swing. Childhood bliss.
When Aunty Lily sent this recipe up to me I was intrigued, no eggs and only six ingredients, this is what I love about old recipes!! Simplicity with great flavor.
sultana nut loaf
It will keep well for a few days, but best eaten immediately, sultana nut loaf is reminiscent of a gorgeous Christmas pud. The basic recipe would lend itself well to adding cinnamon, nutmeg or ginger to the dry ingredients for a bit of a twist. You could also mix it up using alternative dried fruits, like dates or cranberries.
ingredients
- 1 1/2 cups self raising flour
- 3/4 cup sultanas
- 1 cup walnuts {I used pecans…just a personal preference…both work}, roughly chopped
- 1 1/4 cups milk
- 3/4 cup golden syrup
- 1 teaspoon bi-carb soda
method
- Preheat oven to 160 degrees C.
- Lightly grease or line a medium loaf tin.
- Sift the flour into a large bowl, add the sultanas and nuts.
- In a medium saucepan combine the milk and golden syrup and bring to the boil. Now at this point the mixture looked like it had split…but trust me it will be ok. Just get that whisk out ready, add the bi-carb soda and mix until frothy {this won’t take very long}.
- Pour the frothy mix over the dry mixture of flour/fruit/nuts and gently stir until just combined.
- Pop the mixture into the loaf tin and bake for 30 minutes or until cooked.
Aunty Lily specifies to spread with vanilla icing, but Adam was hungry and let’s face it, a loaf straight out of the oven with lashings of butter is just heavenly.
I just had to show you this bread and butter plate.
I love that there is just a set for two, bought on a holiday to the Blue Mountains as a souvenir by my Uncle Keith and Aunty Jean.
Beautiful.
I think this recipe has just worked its way into the family favorite category. Easily eaten as a pseudo-breakfast or power morning tea, it will be making an appearance in our kitchen again soon. Enjoy.
Emmy