Raisin Malt Loaf
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8 oz plain flour
pinch of salt
2 tbsp soft brown sugar
1 tsp bicarbonate of soda
5 oz seedless raisins
2 oz golden syrup
2 tbsp malt
approx 1/4 pt milk

Grease and line a loaf tin (about 8.5" x 4.5" 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 - 1 1/4 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.