Yield: 8 Servings
|8 ounces||Plain flour|
|2 tablespoons||Soft brown sugar|
|1 teaspoon||Bicarbonate of soda|
|5 ounces||Seedless raisins|
|2 ounces||Golden syrup|
|¼ pint||Milk (approx)|
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.
Grease and line a loaf tin (about 8½" x 4½" top dimension). Sieve the dry ingredients, add the raisins. Melt the malt and syrup in half the milk.
Make a well in the centre of the dry ingredients and pour in the malt mixture. Add more milk as necessary to give a sticky, soft consistency.
Pour into tin and bake 1 - 1¼ hours at 160 C, 325 F, gas mark 3. Turn out to cool on wire rack, and (attempt to) keep for 24 hours before serving.
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, .