6oz of butter, 2 dsp golden syrup, 4oz granulated sugar, 4oz sultanas, 2oz chopped glace cherries, 12 oz SR flour.
Preheat oven to 170C/325F/Gas3. Grease and line 11″ x 7″ tin.
Melt the butter and syrup in a saucepan, add the sugar sultanas and cherries. Sieve in the flour and mix well. Turn into the tin. smooth the top and bake for 20 minutes. Leave to cool in the tin before cutting into 16 pieces. for 15 minutes or so until golden brown.
Remove to a wire rack to cool. Heat the sugar and water until dissolved and brush over the buns generously whilst still warm.
BOILED FRIUT CAKE
200g sugar, 225ml water, 30g margarine/butter, 375g mixed fruit, 1 tsb bicarbonate of soda, 275g SR flour, 1 tsp mixed spice, 1 egg, a pinch of salt.
Preheat oven to 170C/325F/Gas3. Line a 9″ cake tin.
Put sugar, water, fruit, margarine/butter, and bicarbonate in a medium pan and slowly bring to the boil. As soon as it starts to boil remove from the heat and leave to cool. (This can be speeded up by immersing the bottom of the pan in a sink full of cold water.
Add the well beaten egg, spice, salt, and flour and mix well. Pour into the tin and bake for an hour to an hour and a quarter. Drape a clean tea towel over the cake for the first half hour of cooling to stop it drying out too much. Cool on trays for 10 minutes then on a wire rack.