Yield: 8 Servings
|8 ounces||Self-raising flour|
|½ teaspoon||(level) salt|
|½ teaspoon||(level) bicarbonate of soda|
|3 ounces||Fruit; preferably sultanas (golden raisins)|
|3 ounces||Golden syrup|
|2 tablespoons||Malt extract|
From: Melanie Harper <tcsmhz@...> Date: Tue, 3 Aug 93 12:32:12 BST Here are three recipes all of which use malt. The first, "Malt Loaf (Light)", is my mother-in-law's recipe for malt loaf (sorry, I don't know where she got it from). It is a lighter and firmer loaf than is usually sold in supermarkets, although it is still very nice. The second, "Malt Bread", and third, "Raisin Malt Loaf", are both from the Good Housekeeping Cookery Encyclopaedia -- one is for a yeasted malt bread, and one is for a malt loaf which looks as though it should be much like the UK supermarket variety.
Sieve all the dry ingredients. Melt the syrup and malt together (over a low heat). Beat the egg and mix all together. Put in greased loaf tin, bake approx. 40 minutes on gas 3-4, 160 - 180 C.
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