Toffee Loaf

Instructions

1. 1

   Preheat the oven to 180 degrees Celsius. Grease a 20cm loaf tin and line it with parchment paper.

2. 2

   In a medium bowl, whisk together flour, baking powder, and salt. Set aside.

   Tip: Make sure to sift the dry ingredients for an even texture.

3. 3

   In a large mixing bowl, cream together butter and sugars until light and fluffy.

   Tip: Use an electric mixer for best results.

4. 4

   Beat in eggs one at a time, followed by vanilla extract.

   Tip: Make sure each egg is fully incorporated before adding the next.

5. 5

   In a small bowl, whisk together milk and baking soda. Add to the wet ingredients and mix until combined.

   Tip: Don't overmix, or the loaf will become dense.

6. 6

   Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

   Tip: Don't overmix, or the loaf will become tough.

7. 7

   Stir in toffee bits, currants, and baking soda.

   Tip: Make sure everything is evenly distributed.

8. 8

   Pour the batter into the prepared loaf tin and smooth the top.

   Tip: Use a spatula to create a smooth surface.

9. 9

   Bake for 40-45 minutes or until a toothpick inserted in the center comes out clean.

   Tip: Check for doneness every 10 minutes.

10. 10

    Remove from the oven and let cool in the tin for 10 minutes before transferring to a wire rack.

    Tip: Let the loaf cool completely before slicing.