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.

  • 1 hr 5 mins cooking
  • Serves 12
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Walnut sultana loaf
  • 150 gram golden syrup
  • 100 gram caster sugar
  • 200 millilitre full-fat milk
  • 100 gram golden sultanas
  • finely grated zest of 1 lemon
  • 1 medium free-range egg, lightly beaten
  • 225 gram plain flour
  • 1 pinch salt
  • 3 teaspoon baking powder
  • 75 gram walnuts, roughly chopped


Walnut sultana loaf
  • 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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