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Ingredients
50 g (2 oz) sultanas
25 g (1 oz) raisins
4 tbsp freshly squeezed orange juice
3 medium ripe bananas
2 tbsp Lyle’s Golden Syrup
2 tbsp malt extract
Juice of ½ a lemon
100 g (4 oz) soft margarine
225 g (8 oz) SR flour
1 tsp baking powder
100 g (4 oz) Tate & Lyle Caster Cane Sugar
2 medium eggs, beaten
Preheat oven to 180C, 350F or gas mark 4. Grease and line a 1 kg (2 lb) loaf tin.
Place sultanas, raisins and orange juice in a bowl and leave for 30 minutes to soak. Mash bananas with syrup, malt extract and lemon juice until very soft then add margarine and beat well. Sift flour and baking powder together and stir into banana mixture with sugar and eggs. Fold in dried fruit and orange juice mix. Spoon into prepared tin, smooth surface and make a slight hollow in centre. Bake for 1¼ to 1½ hours or until golden brown and firm to the touch. Leave in the tin for 10 minutes before turning out onto a wire rack to cool. Decorate with icing and glace fruit, if liked.
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