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Malt Loaf

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Anonymous (not verified)
This malt loaf is generously garnished with sultanas and currants. Serve it sliced and buttered as breakfast toast!
Ingredients
  Self raising flour 8 Ounce
  Salt 1 Teaspoon
  Soda bicarbonate 1⁄2 Teaspoon
  Brown sugar 3⁄4 Tablespoon
  Sultanas/Currants 3 Ounce
  Milk 1⁄4 Pint
  Golden syrup 2 Tablespoon
  Malt extract 2 Tablespoon
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.

Recipe Summary

Cuisine: 
American
Method: 
Baked
Dish: 
Bread
Restriction: 
Vegetarian

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