Malt loaf

Yield: 8 Servings

Measure Ingredient
8 ounces Self-rising flour
2 ounces Brown sugar; packed, see note 1
1½ ounce Malted milk; see note 2
½ ounce Cocoa; see note 2
3 ounces Golden raisins
2 tablespoons Honey; see note 3
5 fluid ounce Milk

Mix ingredients together to form a soft dropping consistency. put into a greased and lined 1 lb. loaf tin. Cook at 350 F, for approximately 45 minutes (do not overcook this Loaf needs to be slightly sticky. Serve when cool, sliced and buttered.

NOTES : I've made a number of substitutions to the original recipe to account for the difference in ingredients between the UK and the US. Note 1. The original recipe called for white sugar - I prefer the taste with the Brown. Note 2. The original recipe used 2 ounces of Ovaltine which is very different in the UK - much maltier and less sweet. Note 3. The original recipe used Golden Syrup a thick heavy very sweet liquid. I have seen this at Pier One Imports for anybody who lives in the Bay area, but otherwise honey seems to work well enough.

Recipe by: The Tuesday Club - Berkhamstead - England Posted to TNT - Prodigy's Recipe Exchange Newsletter by Eidasit@... on Nov 17, 1997

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