25g fresh yeast or 15g dried
300ml warm water
450g plain white or brown flour (not strong bread flour)
1 teaspoon salt
75g malt extract
50g black treacle (molasses)
25g block margarine
225g sultanas washed and dried
a little melted butter
Crumble yeast and sugar in warm water and whisk until frothy, Sift flour and salt in mixing bowl. Melt margarine with treacle and malt over very gentle heat, remove from heat as soon as melted. Stir the yeast mixture and treacle mixture into the flour. Using wooden spoon beat well for 3 minutes. Add sultanas. Spoon mixture into 2 greased 450g tins, cover and leave to rise for about an hour or until mixture is almost to the rim. Bake in fairly hot oven Gas mark 6 400F or 200C for about 45 mins. A skewer should come out clean. Reduce heat after 25 mins if top browns too quickly. Remove from oven and brush tops with melted butter. Cool on wire tray. Keeps for about a week or will freeze for 3 months.