Rice Cooker Sultana Bread

Name: Rice Cooker Sultana Bread
Total time: 2700 s
Yield: 8 Servings
Cuisine: British
Ingredients: 1 & 1/2 cups Self-Raising Flour; 2-4 tablespoons Brown Sugar OR Caster Sugar; 1/4 teaspoon Salt; 1 teaspoon Ground Cinnamon; 2 large Eggs; 3/4 cup Milk *warmed; 30 g melted Butter OR 2 tablespoons Oil *Today I used Sunflower Oil; 1/2-1 cup Sultanas OR Raisins *coated with 2-3 teaspoons Flour

Hiroko Liston @hirokoliston

Melbourne, Australia

This is a quick and easy Sultana Bread. You can make with regular Self-Raising Flour and without Yeast. The texture is similar to the Cake, but not too sweet. Slightly softer batter seems to work better when cooked in a rice cooker. If you want to bake it in the oven, use less Milk.

Hiroko Liston @hirokoliston

Saved

Ingredients

45 minutes

8 Servings

1& 1/2 cups Self-Raising Flour
2-4 tablespoonsBrown Sugar OR Caster Sugar
1/4 teaspoonSalt
1 teaspoonGround Cinnamon
2large Eggs
3/4 cupMilk *warmed
30 gmelted Butter OR 2 tablespoons Oil *Today I used Sunflower Oil
1/2-1 cupSultanas OR Raisins *coated with 2-3 teaspoons Flour

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Steps

45 minutes

1

Line the base of rice cooker’s inner pot with baking paper. If your inner pot is in a good condition, baking paper would be unnecessary. *Note: I used my 10 cup capacity rice cooker which inner pot is 20cm in diameter.
2

Place all ingredients except Sultanas in a mixing bowl, and whisk well until smooth. Mix Sultanas (OR Raisins) with Flour to coat, add to the batter, and combine with a spatula.
3

Pour the mixture into the prepared rice cooker’s inner pot, flat the surface evenly, and start cooking at ‘Cake’ setting. When it is cooked, turn out on a plate and carefully peel away baking paper, and enjoy with Butter.
4

*Note: Top of the cake cannot be browned, but the cake looks fine upside-down. I used my 10 cup capacity rice cooker which inner pot is 20cm in diameter. It took 40 minutes to cook.