Raisin Malt Loaf Raisin Malt Loaf ----------------
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. Angel_Juli This webset page was assembled on Sunday June 15, 2008 by BuzyS. with graphics from Hemera using one of the many auto-scripters available at Chat_Central_Gateway All rights reserved KENDOC 2005 |