- 150g/5fl oz plain flour
- 20g/¾oz caster sugar
- ½ tsp sea salt flakes
- 1 x 7g sachet easy-blend dried yeast
- ½ orange, juice only
- 3 large free-range eggs, lightly whisked
- 75g/2½oz butter, softened and cut into cubes, plus extra for greasing
- 100g/3½z raisins
- lemon zest, grated
- elderflower vodka, to taste
- Put the flour, sugar, salt into a bowl and mix thoroughly. Then stir in the yeast.
- Warm the orange juice slightly in a pan.
- Gently stir the eggs into the flour mixture a little at a time, alternating with the warm orange juice and the butter.
- Add the raisins and give it a good mix until it forms a smooth dough.
- Spoon the mixture into two greased bun tins, dariole moulds or 11cm/4½in baba tins (savarin moulds).
- Cover lightly with a tea towel and leave in a warm place for about an hour, or until doubled in size and lightly spongy.
- Preheat the oven to 180C/350F/Gas 4.
- Bake in the oven for 10-12 minutes until risen and golden-brown.
- Remove from the oven and leave to cool on a wire rack.
- To transport for a picnic, put into a preserve jar with some lemon zest and drizzle, to taste, with elderflower vodka.