Yes, this recipe is by Aunty Nan. Or rather Great Great Aunty Nan. Or something like that. Clearly, it’s been in the family for a long time, and has been produced in my mother’s kitchen on countless occasions. I baked this yesterday because I have been missing my mother’s kitchen. Okay, okay, I have been missing my mother. A married woman can still miss her Mum, okay?
The smell while this was baking…oh the smell! I may as well have just driven the three hours to my parent’s house!
This is totally a standby loaf. One of those super easy, five-minute-to-mix-up, one-bowl wonders, that bakes for 45 minutes, giving you ample time to tidy up (your one bowl and one spoon) perhaps put on a load of laundry, take a brisk walk, feed the pets, prepare the espresso and peer hungrily into the oven as it browns its top and emits the most drool-worthy aroma. If you happen to be one of those sultana-haters, then I happen to be convinced that this will convert you. I dare you.
I am currently eating a piece of this sultana loaf with a smear of butter, and a cup of tea. And wishing I was sharing it with you, my darling mother.
Aunty Nan’s Sultana Loaf
1 cup sugar
1 cup sultanas
1 cup water
1 tsp baking soda
2 cups flour
1tsp baking powder
Chopped walnuts (optional)
Preheat oven to 180˚C (160˚C fan bake). Line a loaf tin with baking paper.
Put sugar, sultanas, water, soda and butter in saucepan and bring to boil.
Set aside to cool completely then beat in egg. Mix in flour and baking powder.
Pour into tin and bake for approx 45 mins.