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50g / 2oz sultanas
25g/ 1oz raisins
60ml /4tbsp freshly squeezed orange juice
3 medium ripe bananas, peeled
30ml / 2tbsp Lyle’s Golden Syrup
30ml / 2tbsp malt extract
freshly squeezed juice of ½ lemon
100g / 4oz soft tub margarine
225g / 8oz self raising flour
5ml / 1tsp baking powder
100g / 4oz Tate & Lyle Caster Cane Sugar
2 (size 3) eggs, beaten |
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Instructions 1. Place the sultanas, raisins and orange juice in a bowl and leave to macerate for 30 minutes.
2. Mash the bananas with the golden syrup, malt extract and lemon juice until very soft. Add the margarine and mash into the mixture.
3. Sift together the flour and baking powder and stir in the mixture with the cane sugar and eggs. Finally fold in the sultanas and raisins and any remaining liquid.
4. Spoon the mixture into a greased and lined 1.4ltr / 2 ½ pt loaf tin, smooth over the surface and make a slight hollow in the centre.
5. Bake in a preheated oven at 180°C/350°F/Gas 4 for 1 ¼ - 1 ½ hours or until golden brown and firm to the touch.
6. Leave in the tin for 10 minutes before turning out on a wire rack to cool completely. |
