This was needed for a cricket expedition - but then came in very useful for a fishing picnic as well! First served by Louise for tea after a Women of Winchester (WoW) walk, named after her friend who gave her the recipe. It is very easy and melting the butter and sugar gives it a lovely caramelly taste and squidgy texture. I have adapted it from Aga settings. Photos show half quantity in one tin.
1 lb butter
1 ¼ lbs self raising
flour
1 lb
demerara sugar
2lbs
sultanas
4-6 eggs
(depending on size)
4oz ground
almonds
Melt butter
and sugar in saucepan.
Take off
heat. Add sultanas, eggs, flour and
almonds
Divide
between two lined loaf tins (I use the butter paper).
Cook for 1
hour at 150, then turn down to 100 for a further hour.
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