Some more experimenting with the little loaf tin.  This turned out quite nice.

Ingredients
130g unsalted butter
2/3 cup caster sugar
2 eggs
1 1/4 cups sultanas
1 tbsp plain flour
1 1/2 cups self-raising flour
2 tbsp milk

Method
Cream the butter and sugar together until it turns a lighter colour.

Beat the eggs separately and then add a little to the butter and sugar mixture, plus a little of the flour, adding a little flour helps it to not curdle. Then add the rest of the egg.

Fold in the remaining flour.

In another bowl, toss the sultanas in the tablespoon of plain flour. This is an old cooks to as it helps them to not sink to the bottom of the cake during baking.

Fold the sultanas into the mixture.

The mixture should be thick rather than runny, but if it’s a little on the dry side you can add the 1 or 2 tablespoons of milk to loosen it a little.

Tip the mixture into the greased and lined loaf tin and smooth down the top.

Bake at around 160 degrees for approximately one hour, or until a skewer comes out clean.

Trouble is Kev, they don’t last very long. 

Had a big cleanup last couple of days outside so hoping to do some camp oven cooking soon.