Place the sultanas into a small saucepan with The King’s Ginger and gently bring to the boil. Switch off heat and
leave sultanas for an hour to soak up the liqueur.
Preheat oven to 180°C. Grease a loaf tin.
Sift all the dry ingredients into a bowl, mixing well. Put the cooled melted butter, treacle and sugar into
a mixer bowl.
Mix for one minute and add the eggs one at a time.
When the wet ingredients are combined add the dry ingredients, vanilla essence and soaked sultanas.
Pour this batter into the loaf tin and bake for 30-40 minutes (to test if it’s done a skewer inserted
into the middle should come out clean).
Cool loaf and serve with tea at precisely 4 o’clock.Reprinted with permission of The King's Ginger.