Stir in sugar and golden raisins then add milk, mixing to form a firm, but not too stiff dough. 

Knead lightly on a floured surface and form into a slightly flattened round. With a large knife, cut a deep cross about 1/2 of the way down to form 4 equal sections in the loaf. 

Brush the top lightly with milk. Place on a greased lightly floured cookie sheet and bake in the center of the oven at 400 degrees for 25 minutes. 

Turn the loaf upside down and return to the oven for a further 5 minutes. 

The loaf is done when it sounds hollow when tapped on the base. 

Wrap in a damp cloth and place on its side to cool. Cut into quarters, slice and butter generously.