Mamalade

Thought I’d better start baking for our street stall. This is really a Sultana Bar recipe, but I usually put it in muffin pans & make little cakes. They are very tasty.

• 3 oz (85g) butter
• 4 oz (113g) castor sugar
• pinch salt
• 1 egg
• 2 teaspoons finely grated lemon rind
• 1/4 cup milk (50ml)
• 5 oz (142g) self raising flour
• 4 oz (113g) sultanas

Cream butter and sugar, add salt and lemon rind, add egg. Beat well.
Sift flour over sultanas (I don’t bother, just plunk them in!) Add milk alternately to creamed mixture with dry ingredients. blend well.

Place mixture in greased and flour-dusted bar cake tin, or divided into muffin trays for small cakes.
Bake in moderate oven 350 degrees till done. (before mixture turns black.)

They freeze well. I like them best when they’ve been in the freezer and are still cold and crunchy.