My Mum and I recently set ourselves on a mission to make a definitive recipe for me to put my name to.  Here is my Mum’s original recipe (she doesn’t really know where it came from) and mine.  Mum’s is the best, of course.

Original and Best

Self Raising Flour 8 oz (225 g)

Mixed Dried Fruit 5 oz (150 g)

Sugar 2 oz (60 g)

Ovaltine 2 oz (60 g)

Milk 6 fl oz (180 ml)

Golden Syrup 2 tbsp

Preheat the oven to gas mark 4 (170 C fan).  Gently warm the milk and syrup in a pan.  Place the dry ingredients in a mixing bowl.  Add the warmed liquid to the dry ingredients and mix well.  Place in a greased and lined baking tin and bake in the centre of the oven for approximately one hour.  Cool the loaf in the tin and then wrap in foil for a day or two before serving with butter.

My one (well it makes two because one is never enough)

Self Raising Flour 250 g

Soft Brown Sugar 50 g

Sultanas 100 g

Glace Cherries (cut in half) 50 g

Pitted Prunes 25 g

Mixed Peel 25 g

Hot Tea 300ml

Malt Extract 50 g

Golden Syrup 50 g

Soak the fruit in the tea for at least an hour or overnight. Preheat the oven to 170 C (fan). Mix all the ingredients together.  Divide between two greased and lined loaf tins.  Bake in the centre of the oven for approximately one hour.  Cool the loaf in the tin and then wrap in foil for a day or two before serving with butter (the wrapping is less cruicial with this recipe so you could eat straight away if you wanted to).