Malt Loaf Recipe
This malt loaf is generously garnished with sultanas and currants. Serve it sliced and buttered as breakfast toast!
Ingredients
8 oz. self-raising flour
1 tspn, salt
1/2-tspn. Bi-carb.
3/4-tblspn. brownsugar
3 oz. sultanas or currants
1/4-pint milk
2 tblspns, each: golden syrup and malt extract
Directions
Grease a medium-sized loaf tin.
Sift flour with salt and Bi-carb.; add sugar and cleaned fruit.
Melt syrup and malt together in a saucepan over a gentle heat; gradually mix in the milk.
Make a well in the centre of the dry ingredi- ents, pour in warm syrup mixture and mix well.
Pour into prepared tin and bake in a moderate oven (375° F - Regulo 4) for about 1 hour, or until golden brown and firm to the touch.
Turn out on a wire tray.
Serve sliced and buttered.
This bread improves by keeping for 24 hours in an airtight tin.
Sift flour with salt and Bi-carb.; add sugar and cleaned fruit.
Melt syrup and malt together in a saucepan over a gentle heat; gradually mix in the milk.
Make a well in the centre of the dry ingredi- ents, pour in warm syrup mixture and mix well.
Pour into prepared tin and bake in a moderate oven (375° F - Regulo 4) for about 1 hour, or until golden brown and firm to the touch.
Turn out on a wire tray.
Serve sliced and buttered.
This bread improves by keeping for 24 hours in an airtight tin.
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