Yield: 8 Servings
|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