This is an unusual teabread in that the ingredients are boiled before they are baked. It is a very simple recipe and tastes delicious sliced and spread with butter.
2 oz. plus
1 teaspoon butter, cut into pieces
8 oz. sugar
8 fl. oz. milk
6 oz. sultanas or seedless raisins 8 oz. self-raising flour 1 egg, lightly beaten
Preheat the oven to moderate 350CF (Gas Mark 4, 180CC).
With the teaspoon of butter, lightly grease a 2-pound loaf tin and set aside.
Put the sugar, milk, sultanas or seedless raisins and the remaining butter in a medium-sized saucepan and place the pan over moderate heat. Gradually bring the mixture to the boil, stirring occasionally. Remove the pan from the heat and set aside.
When the mixture has cooled, stir in the flour, a little at a time, until1 it is incorporated. Add the egg and beat all the ingredients in the pan until they are thoroughly mixed. Spoon the mixture into the prepared loaf tin and place it in the oven. Bake for ½ hours or until a skewer inserted into the centre of the loaf comes out clean.
Remove the loaf tin from the oven and leave the loaf in the tin for 10 minutes. Turn the loaf out on to a wire rack to cool completely before serving.