I found these little sultana loaves in the Women's Weekly Easy Baking book. Obviously, going by the title, they are traditionally made in mini loaf pans - but I just did this batch as mini muffins - a perfect size for the kidlets! You can serve these with or without the icing and I added about 1/2 a cup of coconut just for a little extra flavour. Very easy and tasty too!
Ingredients
125g butter, melted
2 1/3 cups of sultanas
2/3 cup caster sugar
2 eggs
1/3 cup buttermilk
1/2 cup plain flour
3/4 cup self raising flour
2 1/3 cups of sultanas
2/3 cup caster sugar
2 eggs
1/3 cup buttermilk
1/2 cup plain flour
3/4 cup self raising flour
Lemon Icing
1 1/2 cups icing sugar
20g softened butter
2 tablespoons of lemon juice approx
Method
20g softened butter
2 tablespoons of lemon juice approx
Method
Preheat oven to 160 degrees C or 140 degrees in fan forced oven. Grease 12 hole normal sized muffin tray or mini loaf tray.
Stir ingredients in a large bowl with wooden spoon until combined.
Divide mixture into pan holes, smooth tops and bake about 30 minutes. Stand cakes for 5 minutes before turning out.
Make lemon glace icing. Drizzle icing over cakes.
Lemon Glace Icing
Sift icing sugar into small heatproof bowl. Stir in butter and enough juice to make a firm paste. Stir over small saucepan of simmering water until icing is just pourable.
Listen to the Family Show Taste Test - how did Liam & Robbie rate them?!?
Divide mixture into pan holes, smooth tops and bake about 30 minutes. Stand cakes for 5 minutes before turning out.
Make lemon glace icing. Drizzle icing over cakes.
Lemon Glace Icing
Sift icing sugar into small heatproof bowl. Stir in butter and enough juice to make a firm paste. Stir over small saucepan of simmering water until icing is just pourable.
Listen to the Family Show Taste Test - how did Liam & Robbie rate them?!?
2 comments:
Yum, womens weekly have so many great ideas & great cook books.
I know! I don't know what I'd do without them!!!
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