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Sultanas are like the raisin’s younger brother. They’re made by drying white grapes as opposed to red, and have a softer and sweeter flavour. They’re chunky and packed with a fruitiness that makes them so moreish they’re perfectly good eaten as they are. You can cook them into fruit cakes, scones and muffins. Or, use them to make some traditional hot cross buns or bread and butter pudding.
