Recipes from the south-west of England often use cider in many imaginative ways to flavour both sweet and savoury dishes.
1 ml Dry cider ( 1/4 pint)
225 Gram Sultanas (8 oz)
110 Gram Butter (4 oz)
110 Gram Light soft brown sugar (4 oz)
2 Eggs, beaten
225 Gram Plain flour (8 oz)
1 Teaspoon Bicarbonate of soda
Makes 16 squares
Put the cider and fruit in a bowl and leave to soak for 12 hours or overnight. Pre-heat oven to 180 °C / 350 °F / Gas 4. Grease and line a deep 18 cm (7 inch) square cake tin.
Cream the butter and sugar together in a bowl until pale and fluffy. Gradually beat in the eggs, a little at a time, beating well, after each addition. Add half the flour and the bicarbonate of soda and beat thoroughly together. Pour over the sultanas and cider and mix well. Fold in the remaining flour, then pour quickly into the prepared tin.
Bake for about 1 hour, until well risen and firm to the touch. Leave to cool in the tin for 30 minutes, then turn out onto a wire rack and leave to cool completely. Serve cut into squares.