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About this recipe: These are wonderful eaten hot, almost straight from the oven and smothered with butter. Preferably accompanied by a hot cuppa and some good company. Or they can be toasted and eaten later and they are just as good eaten cold. They smell gorgeous while cooking. Make double the amount and once cooled they can be frozen.
Instead of sultanas, you could use raisins, currants, or mixed peel, or any combination. Also the sugar glaze can be flavoured with orange juice or similar.