|Sultanas||3 Ounce (75 Gram)|
|Eggs||2 (Plus 1 Egg Yolk)|
|Caster sugar||6 Ounce (175 Gram)|
|Plain flour||5 Ounce (150 Gram)|
|Single cream||2 Tablespoon|
Line two baking trays with non stick baking parchment.
Place the sultanas and brandy in a small saucepan and heat gently until the fruit becomes plump and the brandy has been absorbed.
Leave on one side to cool.
Put the eggs, egg yolk and sugar in a basin over a saucepan of hot water.
Whisk until thick enough to leave a trail for 2-3 seconds, remove from the heat and whisk until cold.
Sift the flour once into a bowl, then sift it lightly over the surface of the egg mixture.
Fold the flour in gently with a large metal spoon.
Finally fold in the cream.
Drop heaped teaspoonfuls of the mixture well apart on the prepared baking trays and sprinkle each one with a few sultanas.
Bake the sultana drops in a moderately hot oven (190C, 375F, gas 5) for about 12 minutes, or until golden brown.
Allow the biscuits to cool on the trays for a minute before transferring them to a wire rack to cool completely.