Sultana bran/tea loaf

Ginger cake made with three types of ginger and a wonderful mix of dark treacle and golden syrup

In May we always have an abundance of rhubarb. It’s a fantastic vegetable for crumbles, jam, cakes or just stewed with a bit of ice cream. We appreciate it even more because there isn’t much else from the garden at this time of year. Here’s a cake I bake a lot when there’s rhubarb about.

A delicious, chewy, satisfying nutritious rye bread packed with flavour from the added dried fruit and seeds.

I use a bread machine to make the dough but you can do by hand too.

OK, so if like me you love a toasted teacake with a generous helping (slice) of butter on it you just have to try this recipe. Some of the steps may seem a little excessive (like the 24hr cognac bath for the raisins) but trust me – the results are worth it.