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MUM’S TOASTED LEMON DRIZZLE AGAVE BREAD

MAKES

1 loaf

My mum is my hero, my best friend and the best lemon sultana loaf maker. This recipe is a corker and delicious served in slices with afternoon tea. My favourite way to eat it, however, is when it’s a few days old. Simply toast a slice and spread with butter or my Lemon, Lime and Thyme Curd recipe on.

INGREDIENTS:

225g golden sultanas

1 tsp bicarbonate of soda

225g self-raising flour

100g very cold butter, cubed

juice and zest of 1 unwaxed lemon

100g agave syrup

1 egg, beaten

sea salt

EQUIPMENT:

2lb (900g) loaf tin, greased and lined with greaseproof paper

METHOD:

Preheat the oven to 170°C/150°C fan/Gas mark 3.

Put the sultanas into a bowl with 150ml boiling water and stir in the bicarbonate of soda. Set aside to cool.

In a large bowl, sift the flour and a pinch of salt, and rub in the butter until it resembles fine breadcrumbs, then add the lemon zest.

With a metal spoon, stir in the agave syrup, lemon juice, egg, sultanas and their soaking liquid. Gently fold everything together until combined.

Pour into the prepared tin and bake in the middle of the oven for 40–50 minutes or until the top is golden and an inserted skewer comes out clean.

Allow to cool fully on a wire rack before slicing.

TIP:

If you don’t have agave syrup, that’s no problem. Just use honey instead.