Malt loaf
8 Servings
Ingredients
| Quantity | 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 |
Directions
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