Sultana And Nut Loaf
|Plain flour||4 Ounce|
|Chopped walnuts||2 Ounce|
|Flour||4 Ounce (S R)|
|Fine brown sugar||3 Ounce|
Grease the loaf tin.
Sift the flours and salt into a bowl and add the sugar, nuts and fruit.
Beat the egg and add it with enough milk to make a stiff cake consistency.
Turn into the tin and spread the top level.
Bake until firm in the centre.
Turn out on a rack.
When cold store in a polythene bag and leave 24 hours before cutting.