Quick & Easy

Walnut sultana loaf

A pot of coffee or tea and a plate of home baking can give an otherwise drab afternoon a bit of a rise.
Walnut sultana loaf
1H 5M



1.Line a loaf tin approximately 23cm x 13cm and 6.5cm deep with a double thickness of baking paper. Preheat oven to 170°C and set the rack just below the centre.
2.Heat golden syrup, sugar, milk and sultanas in a small saucepan and stir gently until the sugar has dissolved. Cool mixture, then mix in lemon zest and egg.
3.Sift flour, salt and baking powder into a bowl and add walnuts. Spread mixture to the sides of the bowl and pour in the liquid ingredients. Gradually stir in the flour with a wooden spoon; don’t beat. Pour into prepared tin.
4.Bake for about 1 hour, until golden-brown and slightly crusty; test by inserting a skewer into the centre – it should come out clean.
5.Leave loaf in the tin for 5 minutes, then turn out onto a cake rack to cool. Serve sliced and slathered with butter. Keep any unsliced loaf wrapped in baking paper in an airtight container.

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