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Raisin Malt Loaf


8 oz bread flour
pinch of salt
2 tablespoons soft brown sugar
1 teaspoon bicarbonate of soda
5 oz seedless raisins
2 oz golden syrup
2 tablespoons malt
approx 1/4 pt milk

Grease and line a loaf tin (about 8.5 x 4.5 inch top dimension). Sieve the dry ingredients, add the raisins. Melt the malt and syrup in half the milk. Make a well in the center 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.




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This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
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