125g (4oz) butter
125g (4oz) sugar
1 tbsp malt
1 egg
filling
1 c sultanas
1/2 c sugar
1 c water
1 tsp each cinnamon, nutmeg & mixed spice
simmer for 10 mins, thicken with 1 heaped dessertspoon of cornflour.
Base
Cream butter and sugar & malt.
Add egg then sifted dry ingredients.
Roll out half the base, press into a sponge roll tin. Add filling.
Roll out the remaining base and lay on top.
Bake 180C 15-20 mins.
Dust with icing sugar or vanilla icing.