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Recipe for :

Sally Lunn Loaf

This recipe is published with the permission of the Flour Advisory Bureau.

Since 1956 the Flour Advisory Bureau (FAB for short) has been providing information on all matters relating to and concerning flour and bread in the UK to the public, media, schools, health professionals, the catering, retailing and baking trade.

FAB is also keen to encourage people to eat more bread as part of a healthy, balanced diet. From educational material to issue led PR initiatives, the promotion of bread in all its variety, versatility, vitality and not least the nutritional value has always been a priority for FAB.

More recently FAB has worked with a team of experts and nutritionists to devise the ultimate eating plan. Vitality Eating System is thier new resource and targets women who are interested in either losing or maintaining their weight whilst eating healthily. The system provides consistent, accurate and proven information based on sound science and has been endorsed by the experts and by top TV babe Cat Deeley. Whilst providing a healthy long-term option to faddy and quick fix diets the system focuses upon effective, realistic and practical dietary advice for consumers. Launched on the 2nd June 2005 the Vitality Eating System will help you look and feel great! To order your copy, please email or telephone 020 7493 2521.

If you are looking for information on bread and flour have a look at the FAB web site.

To visit Flour Advisory Bureau web site <click here>


450g (1lb) strong plain flour
1/2 tsp salt
25g caster sugar
1 sachet easy blend yeast
100 g butter melted
200 ml milk
2 eggs, beaten
100 g sultanas
1 tsp mixed spice

To glaze:
2 tbsp sugar and 4 tbsp water

100 g icing sugar 2 tbsp waterto make icing
25 g glace cherries, chopped
50 g slivered almonds


  • Sieve flour, salt and sugar into a bowl and add yeast. Make a well in the centre.
  • Mix melted butter and milk together and add eggs. Add sultanas and spice to the flour then pour in liquid.
  • Mix together and then turn onto a floured surface. Knead till smooth - about 10 minutes.
  • Place in a lightly greased bowl and cover with cling film. Leave to rise in a warm place for about 2 hours until doubled in size.
  • Knock back the dough and place it into the greased tin.
  • Cover loosely with cling film and leave to rise again for about 1 1/2 hours until well risen.
  • Place the sugar and water glaze in a pan and heat until dissolved.
  • Bake in a preheated oven Gas 5 / 190°c for 25 minutes until golden and firm.
  • Remove from the oven and immediately brush top with the glaze.
  • Allow to cool in tin for 15 minutes and then place on a cooling rack.
  • When cold drizzle with icing and sprinkle on cherries and nuts.


To make in a bread machine make half quantity of dough.

The baked loaf can be frozen for up to two months.

Makes 1 loaf

Flour Advisory Bureau