Fancy Soda Bread - Little Grandma Shaughnessy's Bread

• 1 lb (.5 kg). self rising flour
• 2 oz (56 grm). fat (unsalted butter, lard, crisco, your choice)
• 1 tsp (5 ml) salt
• 4 tbsp (60 ml) sugar
• 1/2 lb (.2 kg). seedless sultanas (or raisins)
• 2 large eggs
• 1 pint or a sufficient amount of fresh or soured milk for batter consistency

1. Sift the flour, salt, and sugar togther into a large deep bread bowl.
2. Rub the fat into the flour mixture and add the sultanas.
3. In a separate medium bowl, beat the eggs well.
4. Add to the eggs about 3/4 pint of milk, and stir up.
5. Add the egg and milk to the flour and fruit mixture and mix lightly until it is to a dropping consistency.
6. Line the bottom of a 9-inch cake tin.
7. (Grease and flour or line with greased wax-paper or use parchment paper)
8. Turn the mixture into the tin and bake in a fairly hot oven of 420F for 1/2 hour.
9. Reduce the heat after the 1/2 hour to 370 degrees (200 C.) and continue baking for another 15 minutes.

flour, lard, salt, sugar, sultanas, eggs, milk

Taken from online-cookbook.com/goto/cook/rpage/000D4D (may not work)