Baked Sultana Pudding

Baked Sultana Pudding


60 g fat (butter)
60 g dried fruit (sultanas)
2 Tbsp brown sugar
little finely chopped citron
1 egg, well-beaten
few glacé cherries, cut in half
120 g self-raising flour
1 full tsp BP
1 dsp milk


  1. Set oven to 200 °C.
  2. Grease tin.
  3. Mix butter well with flour.
  4. Mix all dry ingredients, adding BP last.
  5. Add egg and milk to dry ingredients and mix well with knife.
  6. Roll out to shape of tin.
  7. Bake for 20 minutes.
  8. Warm slightly before serving and sprinkle with castor sugar.

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