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Treacle, cinnamon and sultana bread recipe


  • Recipes
  • Dish type
  • Bread
  • Yeast bread

This recipe makes five loaves or numerous rolls. Conveniently, they can be frozen and taste fresh-baked when warmed in the oven slightly.

9 people made this

IngredientsServes: 60

  • 450ml (16 fl oz) boiling water
  • 75g (3 oz) porridge oats
  • 30g (1 oz) butter
  • 3 tablespoons dark brown soft sugar
  • 2 dessertspoons salt
  • 225g (8 oz) treacle
  • 100ml (4 fl oz) warm water (45 C)
  • 1 teaspoon caster sugar
  • 2 tablespoons dried active baking yeast
  • 750ml (1 1/4 pints) warm water (45 C)
  • 1.75kg (3 5/8 lb) bread flour
  • 225g (8 oz) sultanas
  • 1 1/2 teaspoons ground cinnamon

MethodPrep:30min ›Cook:40min ›Ready in:1hr10min

  1. Combine boiling water, oats, butter, brown sugar, salt and treacle. Allow to cool.
  2. Stir 100ml warm water and 1 teaspoon caster sugar until sugar is dissolved. Sprinkle yeast over this mixture, and allow to proof while oats are cooling.
  3. Add remaining warm water to the cooled oat mixture. Stir in yeast. Begin stirring in flour a little at a time until it begins to get hard to stir. Dredge raisins in flour, and mix with cinnamon; mix into the dough. Turn onto a lightly floured surface, and knead in enough flour to make a soft but not sticky dough. Cover. Let rise for 1 to 2 hours in a warm place, or until dough doubles in size.
  4. Divide dough into 5 parts. Shape loaves, and place into greased 23x13cm (9x5 in) loaf tins.
  5. Bake in a preheated 190 C / Gas mark 5 oven for 20 minutes. Reduce heat to 180 C / Gas mark 4, and bake an additional 20 minutes. Cool on wire racks.

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Reviews & ratingsAverage global rating:(9)

Reviews in English (9)

by DGR123

Altered ingredient amounts.I cut this recipe down to 1/3 (20 servings) to make it in my bread machine on the dough setting. I waited until the second punch down to add the sultanas. My yield was two small loaves - one for my family and one to give away as a hosting gift. The flavour was good (I added more sultanas), and of course, with the oats the texture was so soft. It definately satisfied my craving!-14 Jul 2008

by April

A little too dense and heavy for my taste.-14 Jul 2008

by eastcoasthiker

I cut this recipe down to 1/3 (20 servings) to make it is my bread machine on the dough setting. I waited until the second punch down to add the raisins. The flavor was good (I added more raisins), and of course, with the oats the texture was so soft. It definately satisfied my craving for raisin bread!-06 Mar 2004


Begin by combining the flours, salt and yeast together in a mixing bowl.

Next measure 7 fl oz (200 ml) hand-hot water in a measuring jug and whisk in the sugar and the walnut oil. Next, tip the liquid into the flour. Mix to form a dough, adding a further tablespoon or two of water if it appears too dry: it should have the sort of consistency that leaves the side of the bowl clean and yet not be so soft that it clings to your hands and sticks to the work surface.

Now turn the dough out on to a lightly floured work surface and knead for 5 minutes – try to avoid using any additional flour because, as you knead, the dough will become less sticky and more bouncy. Press the dough out into a rough 12 inch (30 cm) square, and sprinkle the dried fruit and nuts over the surface. Roll up the dough, Swiss-roll style, then knead briefly again to distribute the fruit and nuts evenly. Now pat it out into an oblong or round and transfer the dough to the baking sheet.

Now cover the loaf with a piece of oiled clingfilm then leave this in a warm place for about 1¼ hours or until the dough has almost doubled in size. Pre-heat the oven to gas mark 6, 400°F (200°C).Remove the clingfilm from risen loaf and transfer it to the centre of the oven to bake for 35 minutes. Turn the loaf on to an oven-gloved hand and tap the base. The loaf should sound hollow – if it doesn't put it back in the oven for 5 more minutes, upside down.

Watch more of Delia's bread recies being made in our Cookery School Videos on this page.


Raisin Bread Recipe – Eggless Raisin Cinnamon Bread Recipe

Raisin Bread Recipe – Eggless Raisin Cinnamon Bread Recipe with step wise pictures.

Healthy homemade raisin bread which turns out super soft and fluffy. This bread has lots of flavour in them and has a lovely cinnamon aroma.

You all know my love for baking bread at home from my array of bread post in my blog. So far i have tried 100% Whole Wheat Bread, White Bread, Multi Grain Bread. And i went a little fancy and made a Homemade Panettone & Focaccia Bread. So far everything turned out so beautiful and they all been my favorite ones.

But my hunger quest for bread making didn’t end there, i couldn’t stop baking my own bread which led me to bake my very own Sweet Raisin Bread. OMG is the only thing i could say to you. Because this bread turned out to be so soft and fluffy.

The honey which we added made this bread sweet and it tasted great as it is sliced fresh from the loaf served warm. But i toasted it with some butter and had the next day and it tasted divine. I strongly suggest you to try this and let me know how it turned out for you.


APPLE & SULTANA BREAD & BUTTER PUDDING RECIPE ingredients

Butter for greasing a 1 litre ovenproof dish
60ml double cream
350ml whole milk
30g caster sugar
2 large eggs
1tsp vanilla extract
1tbsp ground cinnamon
8 slices of white bread, buttered and cut into triangles or shaped for your dish
100g cooking apples, quartered, cored and sliced thinly
60g sultanas
Grated nutmeg optional.

APPLE & SULTANA BREAD & BUTTER PUDDING RECIPE method

Pre-heat the oven to 180°C . Set a saucepan over a low heat, add the milk, cream and sugar and mix well together. Cook until the sugar has dissolved, ensuring it does not boil, then set aside to cool.

Whisk the eggs in a large bowl and stir in the vanilla extract and cinnamon. Then, whisk into the cooled milk mixture.

Place the bread pieces and apple slices in a ovenproof dish and sprinkle in the sultanas. I put a couple of layers of this in the dish, ensuring the sultanas are tucked in under the final bread layer. My reason for this is personal choice, as I am not too keen on sultanas that have dried up from cooking in the oven. Finally, pour the custard mixture over. Leave the pudding to stand for around 10 minutes before baking, as this helps everything soak in. Grate over nutmeg before baking if you desire. Bake in the oven for 30-40 minutes.


HOW TO MAKE GINGER CAKE

Full measurements and instructions can be found on the printable recipe card at the bottom of the page. Please take a look at the steps and video before attempting this recipe!

You can bake this cake in a loaf tin, in a brownie tin as a sheet cake or even as a snowflake cake. The cake will be denser baked as a loaf cake and it will also need longer in the oven &ndash around an hour. Cover the cake loosely with foil if it is colouring too much towards the end. I always rely on a digital scale for accurate measurements when baking.

STEP 1. Preheat the oven to 180C/350F. Line a rectangular tin (mine was 23x29cm) with baking paper letting the edges hang over the sides.

STEP 2. Put the treacle, golden syrup and butter in a large bowl. Microwave for one minute, until the butter starts to melt. Stir together until the butter is completely melted. If you haven&rsquot got a microwave you can heat this on the stove in a large pot over low heat.

STEP 3. Mix the milk and egg together then stir them into the bowl to combine.

STEP 4. Add the soft dark brown sugar and mix it in.

STEP 5. Sift the spices, flour and bicarbonate of soda over the bowl and stir together until you have a smooth batter.

STEP 6. Transfer the batter to a lined tin and level. Bake for 45 minutes at 180C (350F), until cake is risen and springy to the touch. Cool in the tin for 10 minutes then lift it out using the baking paper and cool on a wire rack.

STEP 7. Put the icing sugar in a bowl. Start adding water very gradually, mixing until you have a thick paste. Thin the glaze with some stem ginger syrup (or perhaps a little lemon juice for some contrast).

STEP 8. Drizzle the glaze over the cooled ginger cake, letting it drip down the sides. Scatter with chopped stem or crystallised ginger and sprinkles, if you like.

HOW TO DECORATE YOUR CAKE

This simple cake can simply be dusted with icing sugar. It is even lovelier drizzled with a simple glaze made with icing sugar, water and ginger syrup (from a stem syrup jar). Decorate with crystallised ginger and tiny gingerbread sprinkles (incredibly cute).

You can also serve this cake with a little whipped cream or even warmed up with vanilla ice cream as dessert. SO DELICIOUS!

Storing and Freezing

This cake keeps extremely well for up to five days in an airtight container. In fact, it actually becomes stickier and even more delicious over time, if you can resist from polishing it off all in one go!

I never ever had leftover cake to freeze but you CAN freeze the cake, in individual slices. Do not add any glaze or decorations.

Cool the cake completely, slice then wrap in two layers of baking paper then foil. Freeze for up to a month and defrost overnight in the fridge before eating.

You can also warm the cake for a few seconds in a microwave before serving &ndash it tastes incredible slightly warm.

HAVE YOU MADE MY EASY GINGER CAKE RECIPE? Please leave a rating, post a photo on my Facebook page, share it on Instagram, or save it to Pinterest with the tag #supergoldenbakes and make my day!


Gingerbread Cake

Gingerbread cake Gingerbread cake Butter, treacle, muscovado sugar – gingerbread cake ingredients Melting butter, sugar and treacle to make gingerbread cake Gingerbread cake mixture ready to cook
Bicarbonate of soda air bubbles in gingerbread cake Slice of ginger bread cake Gingerbread cake with ice cream

A piece of cake

I t is a Sunday afternoon in November, the rain is crashing down on the kitchen roof, the cats are asleep in their basket and there is the warm butterscotch smell of a ginger cake in the oven. It is a 24ct, warm 'n' fuzzy moment, and it is hard to imagine how I could be happier.

Baking a cake is my kneejerk reaction to torrential rain. Out come the baking tins, paper and string, the wooden spoons and treacle, the speckled brown eggs and the golden sugar. In our house rain doesn't stop play, it starts it.

Ginger cake is about as grown-up as a cake can get, especially if it is studded with translucent cubes of Chinese crystallised ginger. Faintly spicy and mysterious, these dark-crumbed teatime treats are something that appeal more as you get older, like Midsomer Murders and boxes of Quality Street. Part of the intrigue of such cakes is that, despite containing both dense black-brown sugar and heavy golden syrup, they are not at all sweet. As I said, mysterious.

I reckon there are two distinct types of ginger cake the black and sticky variety that tastes like burnt sugar, and the lighter, more sponge-like recipe that sometimes needs syrup poured over the finished cake to sex it up. I should add that neither of these is associated with gingerbread - a more biscuit-like confection made since the 15th century and of which the north of England has more recipes than you could shake a wooden spoon at.

I'm not only making cakes because home baking is suddenly trendy. I have always enjoyed pottering about with this sort of cooking, but only recently has it dawned on me that I do actually bake a really good cake. That said, anyone can make a ginger cake. The method includes nothing more complex than stirring melted butter, sugar and syrup into flour and spice, then making it into a sloppy batter with milk and eggs. You tip the whole lot into a baking tin and leave it in the oven till it is puffed and shiny brown. For first-time bakers, ginger cake is probably the least likely cake to fail. In truth, anyone can do it.

The magic of ginger cake is that it is often all the better for a few days wrapped in foil. The top that may have been lightly crisp on leaving the oven will have taken on a pleasing tackiness, the inside will become altogether more moist, and the flavours will have mellowed. This seems to work with all the syrup and brown-sugar cakes, and it matters not if they seem a bit dry at first. Parcel them up in foil and leave them be for two days and you will have something resembling the cake of your dreams.

We can gild the lily a bit. I put chopped stem ginger, the sort that comes in a jar of glowing amber syrup, and sometimes sultanas or raisins in, too. Such juicy little extras not only add to the general moistness, but offer something of a contrast to the plain cake.

The first recipe below is something I would happily serve warm, as a dessert, with clotted cream or crème fraîche. So moist is it, you can serve it straight from the oven. The second one is a simpler version, neat and easy to make, and comes with a tantalising juice made with freshly grated ginger. What you get is a couple of deliciously old-fashioned cakes given freshness and zing for today.

Double ginger cake

I am rather proud of this cake. Lightly crisp on top and with a good, open texture, it is light, moist and delicately gingery. It will keep for a day or two wrapped in paper and foil. Serves 8.

250g self-raising flour
2 level tsp ground ginger
1/2 tsp ground cinnamon
1 level tsp bicarbonate of soda
a pinch of salt
200g golden syrup
2 tbsp syrup from the ginger jar
125g butter
3 lumps of stem ginger in syrup (about 55g)
2 heaped tbsp sultanas
125g dark muscavado sugar
2 large eggs
240ml milk

You will need a square cake tin measuring approximately 20-22cm, lined on the bottom with baking or greaseproof paper.

Set the oven at 180°C/gas mark 3. Sieve the flour with the ginger, cinnamon, bicarbonate of soda and the salt. Put the golden and ginger syrups and the butter into a small saucepan, and warm over a low heat. Dice the ginger finely then add it to the pan with the sultanas and sugar. Let the mixture bubble gently for a minute, giving it the occasional stir to stop the fruit sticking to the bottom.

Break the eggs into a bowl, pour in the milk and beat gently to break up the egg and mix it into the milk. Remove the butter and sugar mixture from the heat and pour into the flour, stirring smoothly and firmly with a large metal spoon. Mix in the milk and eggs. The mixture should be sloppy, with no trace of flour.

Scoop the mixture into the non-stick or lined cake tin and bake for 35-40 minutes, or until a skewer, inserted into the centre of the cake, comes out clean. Unless you are serving it warm, leave the cake in its tin to cool, then tip out on to a sheet of greaseproof paper. Wrap it up again in foil and leave to mature for a day or two before eating.

Cakes don't come simpler than this. The recipe is from The Perfect Cookbook by David Herbert (£7.99, Penguin), a stocking-filler of a book full of delightful, straightforward recipes that work every time. Serves 6.

60g butter, cubed
125g golden syrup
100g plain flour
25g self-raising flour
1 tsp bicarbonate of soda
1 heaped tsp ground ginger
1/2 tsp mixed spice
100g caster sugar
a pinch of salt
125ml milk
1 egg, beaten

Preheat the oven to 170°C/gas mark 3. Thoroughly grease a 23 x 12cm loaf tin and line the base with baking paper. Put the butter and golden syrup in a small saucepan. Melt, stirring occasionally, over a low heat, then remove from the heat.

Sift both flours, the soda and the spices into a mixing bowl. Stir in the sugar and salt, then add the milk and egg, and mix until smooth. Gradually add the melted-butter mixture, stirring until well incorporated.

Pour the batter into the loaf tin and bake for 50-55 minutes, or until risen and firm to the touch. A skewer inserted into the middle of the cake should come out clean. Allow the cake to cool in the tin for 5 minutes before turning out on to a wire rack to cool.

Make a syrup by placing 125g sugar, 125ml water and 1 tbsp very finely grated ginger in a small saucepan. Bring it to the boil and simmer for 5 minutes. Spoon a little syrup over the hot cake and leave to cool.


Related Video

This is a great simple recipe that works well for camping or we use it on our boat as the dry ingredients can be assembled in advance and zip-locked. I never have buttermilk and simply add a tablespoon of lemon juice or white vinegar to regular milk and let it sit for 20 minutes before using it. This works fine every time. The secret to making great scones is to handle them minimally (don't knead them too much)and to not disturb them while cooking. The more you handle them, the less fluffy they will be. One reviewer said they didn't have much taste, but she had substituted canola for the butter. I would suggest there is a correlation there. This basic recipe has an infinite number of variations. We add currents, raisons or dried cranberries with white chocolate chips and I'm sure there are no end of possibilities. These base recipe goes great with homemade jam and Devon cream. There is also no need to use butter or vegetable oil for cooking, as they cook beautifully in a dry cast iron frying pan on medium heat. Do not turn them too early, you can tell when to turn them as they will start to puff up a bit. A quick peak to see if that they are not burning helps as well.

This is a great rustic breakfast item. it is basic. which is good as it is a tasty platform to add butter or jam to. Very simple to make and will travel well. We are thinking about using it with a chicken soup. more like a biscuit than a scone really. Overall, very pleased

just made these at the cottage for dinner, used some for an accompaniment to the main course and some under strawberries and white chocholate pudding for dessert. The buttermilk really made them fulffy. I did not knead or roll, I dropped from spoon into cast iron pan. Did not need to use too much oil in the pan, just a bit with the first load and then they were fine, They were a hit. I did not have buttermilk, so used skim milk with 2 Tbsp. vinegar in it and mixed up and let sit, I also used canola oil instead of butter. I just read some of the reviews, I agree they are bland, but if you cook at all, and read the recipe ahead of time, you know they will be plain. If I wanted to jazz up for a dinner scone, I would add some more salt and some fresh or dried herbs maybe some dill and chive. For dessert scone, I may add lemon zest and some sugar. But, for what the recipe is, they are very tasty, everyone liked the browned crust and my husband and son ate them as they were without even buttering them. They are also a great cottage recipe as we have not totally stocked everything up for the season yet and are working on what I remembered to bring up in the cooler and the basics (flour, salt, oil, vinegar etc.) that I already had up here.

This is a staple at our house. My 5 year old insisted that we add some mini-chocolate chips (about 1/4 cup), yummy.

Bland, indeed, they're totally tasteless! I followed the instructions to the letter and these are just little flour platforms for jam and butter. You will need the maple syrup and the rest because these don't taste like anything except flour. Even adding raisins didn't make them any tastier. There are definitely better scone recipes out there.

Quite good. I had to keep them on the griddle for quite some time longer than estimated -- I think my range is a bit weak, though. I also might have made them too thick -- I wouldn't recommend exceeding the 1/2" thickness. Very buttery -- great with jam. Devonshire cream would make them heavenly, but might be a little much after the 1/2 stick of butter.

These scones are so easy once you learn to make them. They taste wonderful and everyone in the family loves them. We have them weekend mornings and sometimes for dinner. Important to follow directions.

not sure what might have gone wrong. but it's a for sure that this recipe was a loser at my house. double checked ingredient list and i am sure i followed it to a tee. non-descript and bland. that was the vote from the entire household.

This makes for good eating. It's not too sweet as it is, but you can spruce it up with raisins, currants, cinnamon, brown sugar, etc. You can also use milk, soy milk, or sour cream instead of buttermilk.

I was so excited to see this recipe. My uncle use to make his "fried biscuits" for us on Sunday mornings. Unfortuntly, he passed away many years ago and never wrote down the recipe, I'm pretty sure he didn't use cream of tartar. These are great served warm with butter and maple syrup. Thanks for this blast from the past.


How to make the best fluffy scones

According to Mr Hollywood, the secret is in “chafing” the dough, which involves lightly folding the dough in half, turning it 90 degrees and repeating a few times until the dough is smooth.

Scones require a light touch – so handle the dough with care!

I wouldn’t recommend rolling out the dough with a rolling pin either. All you need to do is lightly pat the dough out with your hands.

You don’t want to go to all that effort of handling the dough as carefully as possible only to undo it all!

When you’re cutting out the scones, don’t twist the cutter when lifting them out or the scones will be wonky.

You can use either egg yolk or milk to glaze the top of the scones – egg yolk makes them look shiny and golden and milk gives a soft crust.

Alternatively, you could just simply dust the top of the scones with a little (not too much!) flour.

This gives a “farmhouse kitchen” look to the scones that I’m actually pretty fond of.

The recipe uses bread flour which I’ve never seen in a scone recipe before but it works really well.

I also figured out where else I was going wrong in my scone making – my dough wasn’t wet enough – it was too dry. It should have a slightly sticky consistency.

Please don’t be alarmed by the amount of baking powder in this recipe – you really do need 5 teaspoons. I promise it’s not a misprint!

If you’re making scones then you’ll need something delicious to spread on them – you could make this 4 minute microwave lemon curd while you’re waiting patiently for the scones to bake!

If rhubarb isn’t your thing, I also have a great blood orange curd recipe. You could of course use normal oranges if blood oranges aren’t in season.


  • Oil, for spraying
  • 750g Bramley cooking apples
  • 1 tbsp fresh lemon juice
  • Fnely grated zest of ½ lemon
  • 250g self-raising flour
  • 1 tsp baking powder
  • 1 tsp ground cinnamon
  • 1 tsp ground mixed spice
  • 2 large eggs
  • 100g demerara sugar, plus 2 tbsp
  • 200ml semi-skimmed milk
  • 100ml sunflower oil
  • ½ tsp sifted icing sugar, for dusting

Preheat the oven to 190°C/Fan 170°C/Gas 5. Line a 23cm springclip cake tin with baking parchment. Mist the base and sides with oil.

Peel the apples and cut them into quarters. Remove the cores and cut the apples into thin slices – you’ll need about 500g prepared weight. Put the apple slices in a bowl and toss with the lemon juice and zest.

Mix the flour, baking powder, cinnamon and spice in a large mixing bowl. Whisk the eggs with the 100g of sugar, the milk and sunflower oil in a separate medium bowl using a large metal whisk. Then pour the wet ingredients into the dry ingredients, stirring lightly until combined – use the whisk to break up any stubborn lumps. Toss the lemony apples through the cake batter until evenly mixed and pour the mixture into the prepared tin.

Sprinkle the 2 tablespoons of sugar evenly over the top and bake the cake in the centre of the oven for 1 hour until it is well risen and golden on top. Test the cake by inserting a skewer into the centre – it should slide easily through the apples in the middle and come out clean.

Leave the cake to cool for 10 minutes before removing it from the tin and carefully peeling off the baking parchment. Dust with sifted icing sugar and serve warm or cold with a little single cream or half-fat crème fraiche.

This cake is deliciously moist, so it’s best to keep it wrapped in foil and eat it within a couple of days. It is quite large, so if you want to keep yourself from being tempted to eat too much, you could cut the cake into quarters and freeze some for another time. Wrapped tightly, it will freeze well for 3 months. Defrost the cake fully before serving and warm it through in a low oven or a microwave if you like.


Watch the video: How to make Sticky sultana pudding (November 2021).