Raisin and walnut loaf

Raisin and walnut loaf

By
From
Encyclopedia of Food and Cookery

A beautiful loaf that keeps fresh for days if stored in an airtight container. Leave for 12 hours before cutting and serve sliced, with butter if liked.

Ingredients

Quantity Ingredient
300g self-raising flour
pinch salt
60g butter
55g sugar
85g raisins, roughly chopped
125g walnuts, chopped
1 egg, beaten
1 tablespoon golden syrup
125ml buttermilk

Topping

Quantity Ingredient
1 tablespoon sugar
2 tablespoons walnuts, chopped
buttermilk

Method

  1. Sift flour and salt into a mixing bowl. Rub in butter, then add sugar, raisins, walnuts and egg and mix well until combined.
  2. Stir golden syrup into buttermilk. Add to dry ingredients and beat well.
  3. Spoon into a greased 21 × 11 cm loaf tin. Level top with a spatula.
  4. To make topping, mix sugar and walnuts. Brush loaf with buttermilk, and sprinkle sugar and nuts over top. Press gently with a spatula to make sure topping sticks to loaf.
  5. Bake in a preheated moderate oven for 45–50 minutes or until quite firm to touch. Cool in tin for 5 minutes, then turn out onto a wire rack.
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