Very lightly butter a loaf in and line with parchment paper making sure all edges overlap to prevent leakage.
Place a saucepan over a medium heat and add the butter, baking soda, sultanas and boiling water. Increase the heat to bring it to a boil and cook for about 4 minutes. Don’t forget to stir every now and then.
150 g sultanas, 30 g unsalted butter, 1 tsp baking soda, 250 ml boiling water
When cooked, transfer to a mixing bowl and leave to cool for 10 minutes. This is important as you don't want the sugar melting or the eggs scrambling.
Preheat your oven to 355F/180C/Gas Mark 4.
Add the sugar, baking powder, cinnamon, salt and the flour to the bowl and stir to combine.
210 g sugar, 1 tsp baking powder, 1 tsp ground cinnamon, 1 pinch salt, 260 g all purpose flour
Add the syrup (golden is best), vanilla and the egg and thoroughly stir until all of the flour is incorporated, and the sultanas are well distributed.
1 large egg, 1 tbsp syrup, 1 tsp vanilla essence
Carefully pour the mixture into the lined loaf tin and pop into the preheated oven for 60 minutes or until the loaf is cooked. Insert a skewer or thin knife into the loaf and if it’s clean when you pull it out then the loaf is cooked; if there is any doughy mixture then more time is needed.
Once cooked, remove from the oven and leave to cool in the loaf tin for 20-30 minutes before removing. Allow to fully cool on a cooling/wire rack.
Enjoy on its own or with butter for a delicious snack.