Sultanas are sweet bursts of flavour. A healthy alternative to sugary snacks, they are sure to satisfy any sweet craving. Sultana raisins are eaten in a variety of dishes, such as fruitcake and Bath buns, sometimes prepared by soaking in water, fruit juice, or alcohol.
Here are some classic recipes that include sultanas.
Recipes using sultanas
For the carrot cake
- 4 free-range eggs, at room temperature
- 200ml vegetable or sunflower oil, plus a little extra for the tin
- 250g carrots, coarsely grated
- 100g sultanas
- 100g walnut pieces, plus a few extra for decoration
- 1 orange, zest only
- 200g self-raising flour
- 2 tsp mixed spice
- 1 tsp bicarbonate of soda
- ¼ tsp fine salt
- 200g light brown sugar
For the cream cheese frosting
- 150g unsalted butter, at room temperature
- 3 tbsp caster sugar
- 300g full-fat cream cheese
For the carrot cake, preheat the oven to 180C/170C Fan/Gas 4. Grease and line a deep, 20cm/8in round cake tin with baking paper.
Break the eggs into a large bowl, and lightly whisk using a fork. Add the vegetable oil and whisk again. Stir in the grated carrots, raisins, walnut pieces and orange zest.
In a separate large bowl, sift the flour, mixed spice, bicarbonate of soda and salt. Stir in the sugar. Add the wet carrot mixture to the dry ingredients and mix well to combine, making sure there are no pockets of flour.
Spoon the cake batter into the lined tin and bake on the middle shelf for 1–1¼ hours, until the cake has risen and is golden-brown all over. Remove the cake from the oven and set aside in the tin to cool for 10–15 mins, then turn the cake out and leave to cool completely on a wire rack.
While the carrot cake cools, make the frosting. Place the butter in a large bowl with the caster sugar, beat it for 2–3 minutes until light and creamy, then beat in the cream cheese until smooth. Place the cake on a serving plate or cake stand. Use a palette knife, or wide flat bladed knife, to spread the frosting over the top and sides of the cake. Scatter more walnuts on the top and serve.
- ¾ tsp fast-action dried yeast
- 1 tsp caster sugar
- 2 tbsp warm water
- 240g plain flour, plus extra for kneading and rolling
- 1 tsp baking powder
- salt, to taste
- 6 tbsp full-fat milk
- 120g Greek-style yoghurt
- 2 tbsp ghee
- handful fresh coriander, finely chopped
For the topping
- 40g almonds, finely chopped
- 1 tbsp sultanas, roughly chopped
- 1 tbsp desiccated coconut
- 1 tbsp light brown sugar
- pinch ground cinnamon