|Self raising flour||8 Ounce|
|Soda bicarbonate||1⁄2 Teaspoon|
|Brown sugar||3⁄4 Tablespoon|
|Golden syrup||2 Tablespoon|
|Malt extract||2 Tablespoon|
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.