Cherry Loaf
From the kitchen of Thomas Williams
Ingredients
5 ounces/125g self-raising flour
3 ounces/75g fresh white breadcrumbs
3 ounces/75g shredded suet
2 ounces/50g Demerara sugar
30g golden syrup
2 large eggs
15 ounces/425g tin cherries
milk to mix
Directions
Preheat the oven to 350 degrees F.
Grease a loaf pan.
Sift the flour into a large bowl. Stir in the breadcrumbs, suet and brown sugar.
Warm the tin of golden syrup slightly, then measure two tablespoons into the bowl.
Break in the eggs.
Stone the cherries if necessary and half of them to the bowl.
Mix to a soft dropping consistency with a little milk.
Turn the mixture into a greased (1lb/500g) loaf pan.
Bake the loaf in a moderate oven (180degreesC, gas mark 4) for about 1 hour until it is golden brown, well risen and springy to the touch.
Leave it to stand for 5 minutes in the tin, then turn out on to a serving dish. Can be served warm or cold.
