Set aside. Put the golden sultanas in a small saucepan with the rum, bring to the boil, then turn down and simmer for 3 minutes. Whisk the sugar and oil until creamily and airily mixed.

Sultanas can be used in the same way as raisins and currants. They also have an affinity with nuts. Add sultanas to savoury sauces or stuffings for game and fowl – try guinea fowl with Marsala ...

But what about those other dried fruits on the store shelves: sultanas, golden raisins and currants? We often see them in simlar recipes (and they're often substituted for one another), but we're ...

Rub the butter into the flour, until it looks like rough breadcrumbs. Add the honey, walnuts, and sultanas, and stir. Add in the eggs and banana and stir again, until everything is combined well.

Stir in the chopped pecan nuts and the golden sultanas. Scoop this mixture over the fruit and place the pear slices on top. Sprinkle some more nutmeg and brown sugar over the cake. Bake for about ...

Combined with almond meal, sultanas and poppy seeds, the result is rich in taste and texture, but not particularly sweet. I like to serve this well chilled, somehow it makes the plump juicy ...

For the brown butter sultanas Cook the butter in a small frying pan over medium heat until the foam subsides and the butter is golden brown. Immediately transfer butter to a bowl. Add the sultanas ...

Add the almonds and whisk until smooth. Fold in the grated apple, soaked sultanas, lemon zest and juice. 4. Pour the batter into the prepared tin, smoothing the top. Bake for 50 minutes, or until ...

Soak the sultanas in the orange liqueur for 5 to 10 minutes ... Bake for 1½ hours or until slightly golden and set. Serve with the lime labneh on the side.