I found this in the Pooh cookbook, by Katie Stewart, which came out a long time ago. Breakfast is often a bit boring, with limited choices of cereal, or toast in the week, so I decided to give Pooh’s raisin bread for eating with honey a go.
Makes 1 Large Loaf
- 12oz (or 12 rounded tablespoons) self raising flour
- 1/2 level teaspoon salt
- 3oz (or 3 rounded tablespoons) castor sugar
- 1 1/2oz (about 24) walnut halves
- 3 tablespoons seedless raisins
- 2 eggs
- just under 1/2 pint milk
- 2oz butter
- For the glaze: 1 tablespoon castor sugar
- 1 tablespoon milk
- Sift the flower and salt into a large bowl and add the sugar.
- Add the raisins and nuts, if you’re using. Stir well, and then hollow out the centre.
- Pour the eggs and milk into the centre and mix to a soft dough.
- Stir in the melted butter and mix thoroughly.
- Pour into a greased loaf tin and place on the centre shelf of a pre-heated oven and bake for one hour.