Method:

1.      Sift the flour, salt and yeast into a bowl and stir in the sultanas. Then put the sugar into a glass measuring jug and pour in 112ml hand-hot water and stir well.

2.      Combine the malt extract, molasses and butter together in a small saucepan and heat gently until the butter melts. Then take the pan from the heat and leave it until it’s just warm.

3.      Pour the warm mixture and barely warm syrup mixture on to the flour and mix thoroughly to form soft, sticky dough.

4.      Spoon an equal quantity of the mix into the prepared tin.

5.      Level off the mixture, using the back of the spoon.

6.      Place the tin in a large, oiled plastic bag. Trap a little air in the bag so it balloons up and the plastic is not in contact with the top of the tin.

7.      Seal the bag and leave in a warm place to rise to the top of the tins. This can take between 2 and 5 hours, depending on the warmth. Then bake the loaf at 190oC / 375 oF / gas mark 5 for 40 minutes.

8.      Turn the loaf out of the tin and tap the base – it should sound hollow. If not, return it to the oven upside down without the tin for a further five minutes.

9.      Brush the loaf with honey and leave it to cool on a wire rack before slicing and buttering.