Oat and Sultana Cookies

Lots of goodies in this soft cookie. These large cookies are smothered with sultanas and have a hint of lemon in the oaty mixture too.

Oat and Sultana Cookies

12 cookies
  • Preparation time: 20 minutes
  • Cooking time: 12–15 minutes
  • Standing time: 5 minutes
  • Ingredients
  • 115 g (4 oz) butter, softened (½ cup, or 1 stick)
  • 85 g (3 oz) light muscovado/soft light brown sugar (⅓ cup)
  • 1 egg, medium (U.K.)/large (N.A.)
  • 140 g (5 oz) rolled oats (1⅓ cups)
  • 55 g (2 oz) self-raising/self-rising flour (½ cup)
  • ¼ tsp baking powder
  • 1 lemon, zest only
  • 85 g (3 oz) sultanas (⅓ cup)
  • 1 tbsp maple syrup
  • Method
  • Preheat the oven to 190°C (375°F) (gas 5).
  • In a large bowl, cream together the butter and sugar using an electric hand whisk until the mixture is pale and fluffy.
  • Beat in the egg until combined.
  • Now, using a wooden spoon, stir in the oats, flour, baking powder, lemon zest, sultanas, and maple syrup.
  • Dust a work surface with a little flour and then make 12 even-sized balls from the mixture.
  • Place them on one large or two smaller baking sheets, spacing them well apart.
  • Bake for 12–15 minutes until golden in colour.
  • Leave to cool on the sheet for 5 minutes and then transfer to a wire rack to cool completely.
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Carrot Sultana Cupcakes with Cream Cheese Topping

Carrot and Sultana Cupcakes with Cream Cheese Topping

Carrot Sultana Cupcakes with Cream Cheese Topping

15 cupcakes
  • Preparation time: 25 minutes
  • Cooking time: 25 minutes

  • Ingredients
  • For the cupcakes
  • 140 g (5 oz) softened butter (⅔ cup)
  • 1 medium orange, finely zested
  • 170 g (6 oz) light muscovado/light brown soft sugar (⅔ cup)
  • 140 g (5 oz) carrot, peeled and coarsely grated (1 large)
  • 2 eggs, medium (U.K.)/large (N.A.), lightly beaten
  • 2 tbsp milk
  • 115 g (4 oz) sultanas (1 cup)
  • 200 g (7 oz) plain flour/cake and pastry flour, sifted (1⅓ cups)
  • 1 tsp ground cinnamon
  • 2 tsp baking powder

  • For the frosting
  • 400 g (14 oz) cream cheese (1¾ cups)
  • 4 tbsp icing/powdered sugar


  • You will also need 2 x 12 hole patty tins/bun pans filled with 15 cupcake baking cases. Also a large piping bag fitted with a medium sized nozzle.

  • Method
  • Preheat the oven to 180°C (350°F) (gas4).

  • In a large mixing bowl, using an electric hand mixer, whisk the butter, zest, and sugar together until light and fluffy. Next stir in the carrot, eggs, milk, and sultanas. Then mix in the flour, cinnamon, and baking powder.

  • Now equally fill the cases using an ice cream scoop.

  • Bake for 25 minutes until the tops are firm to the touch when lightly pressed with the tip of a finger.

  • Leave to cool in the tins/pans for a couple of minutes and then transfer to a wire cooling rack. While the cupcakes are cooling, beat the cream cheese in a bowl until soft. Then sift in the icing/powdered sugar and beat until thoroughly combined.

  • Spoon into the piping bag and, once the cupcakes are cool, use to make a swirl on top of each cupcake.
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Apple and Sultana Crumble

Apple and Sultana Crumble

Apple crumble – a very classic dish. The first dessert I ever made. Here sultanas are added to the apples to make it a little more interesting and also giving it more flavour. Using oats as well as flour for the crumble topping reduces its sweetness too. A very tasty crumble.

Apple and Sultana Crumble

4 –6 servings
  • Preparation time: 25 minutes
  • Cooking time: 55 minutes

  • Ingredients
  • 900 g (2 lb) Bramley apples (or other variety of apple suitable for cooking) (about 5 or 6)
  • 115 g (4 oz) sultanas (¾ cup)
  • 55 g (2 oz) granulated sugar (¼ cup)
  • 1 tsp mixed spice/pumpkin pie spice
  • ½ lemon

  • For the topping
  • 85 g (3 oz) plain/all-purpose flour (⅔ cup)
  • 85 g (3 oz) porridge oats/rolled oats (¾ cup)
  • 85 g (3 oz) chilled butter, cubed (⅜ cup, or ¾ stick)
  • 2 tbsp granulated sugar


  • You will also need an ovenproof dish and a baking sheet for this recipe.

  • Method
  • Preheat the oven to 190°C (375°F) (gas 5).

  • Peel, core and slice the apples.
  • Put them in a large bowl along with the sultanas, sugar, and spice. Toss to mix.
  • Now tip into the ovenproof dish and even out the top.
  • Squeeze the juice from the half-lemon and sprinkle over the fruit. Then put to one side while making the topping.

  • For the topping
  • Sift the flour into a bowl and mix in the oats.
  • Now rub in the butter.
  • Next mix in the sugar.
  • Spoon over the fruit and lightly press down.
  • Put the dish on the baking sheet and bake in the oven for 15 minutes.
  • Reduce the oven temperature to 170°C (350°F) (gas 5) and bake for a further 30–40 minutes until the top is starting to brown and the juices are bubbling around the edge.
  • Note
  • This is good served hot with custard.
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