Honey nut bread

Makes 1 large loaf

• 12 oz (or 12 rounded tablespoons) self raising flour
•   pinch of salt
•   3 oz (or 3 rounded tablespoons) soft brown sugar
•   2 oz (or 2 rounded tablespoons) chopped walnuts
•   2 eggs
•   3 tablespoons clear honey
•   scant 1/2 pint (9 fl oz) milk
•   2 oz butter

    You will need 2 mixing basins, a sieve, a whisk and a wooden spoon for mixing the bread and a small saucepan for melting the butter. Find a large 9"*5"*2" (23 cm*13cm*5cm) loaf pan, grease it well and line the base with a strip of greased greaseproof paper. Turn the oven heat to moderate (350 F, 180 C), find a pair of oven gloves and a wire cooling tray.

    Sift the flour and the salt into the large mixing basin. Add the sugar and the chopped walnuts and mix thoroughly. Make a well in the centre of the ingredients.

    Put the eggs into the second mixing basin, add the honey and the milk. Whisk well to mix them thoroughly. Melt the butter in a saucepan over low heat.

    Add the egg, honey and milk mixture to the dry ingredients and, using a wooden spoon, stir first to blend and then beat well to get a smooth batter. Add the melted butter and stir thoroughly.

    Turn the mixture into the prepared loaf pan and spread level. Place in the centre of the pre-heated oven and bake for 1 hour. Remove from the tin and while hot rub over with a buttered paper to make it shiny. Allow to cool. Then serve sliced, spread with butter. This bread makes tasty sandwiches with cream cheese.