I am entering this tray bake in Ruth "The Pink Whisks" Traybake challenge, Ruth was a finalist in 2010 series of the "Great British Bake Off" and has gone on to host a fabulous baking blog. I made this bake for Children in Need.
- 450g sultanas
- 3 eggs - free range please
- 350g Sugar
- 2 tsp almond extract
- 225g butter
- 350g plain flour
- 2 tsp baking powder
Approx 8 by 12 inch roasting tin / tray bake tin
Preheat your oven to 160c, grease / oil your tin, I use oil spray to make things easy. Place your sultanas in a large pan and cover with water, bring to the boil and gently simmer for approximately 15 minutes until your sultanas are plump and juicy. Meanwhile in another bowl mix the eggs, sugar and almond extract.
Drain the sultanas and put them back in the pan along with the butter to melt with the residual heat, if they need any help just put on a low heat, until all the butter is melted. Remove from the heat and allow to col slightly. Now add the egg mixture and then the flour and baking powder, mix thoroughly. Pour into your prepared tin. Bake for approx 1 hour to 1 hour 15 minutes until well risen and golden brown. Cool in the tin and when cool cut into slabs, hence the name. Keeps well and will also freeze.