Raisin & walnut loaf

Raisin & walnut loaf

By
From
Baking
Makes
1 large loaf
Photographer
Vanessa Levis

A beautiful loaf that keeps fresh for days if stored in an airtight container. Leave to cool completely before cutting and serve sliced, with butter if liked.

Ingredients

Quantity Ingredient
300g self-raising
a pinch of salt
60g butter, diced
55g caster sugar
2/3 cup raisins, roughly chopped
1 cup chopped walnuts
1 egg, beaten
1 tablespoon golden syrup
1 cup buttermilk

Topping

Quantity Ingredient
1 tablespoon sugar
2 tablespoons chopped walnuts
a little buttermilk

Method

  1. Preheat the oven to 180°C. Grease a 23 cm x 13 cm loaf tin.
  2. Sift the flour and salt into a mixing bowl. Rub in the butter until the mixture resembles breadcrumbs, then add the sugar, raisins and walnuts and mix well until combined.
  3. Stir the beaten egg and golden syrup into the buttermilk. Add to the dry ingredients and beat well. Spoon into the prepared loaf tin. Level the top with a spatula.
  4. To make the topping, mix the sugar and walnuts. Brush the loaf with buttermilk, and sprinkle the sugar and nuts over the top. Press gently with a spatula to make sure the topping sticks to the loaf.
  5. Bake for 1 hour 20 minutes or until quite firm to touch. Cool in the tin for 5 minutes, then turn out onto a wire rack to cool completely.
Tags:
baking
bakery
margaret
fulton
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again