Recipe - Malt Loaf

8 ounce Selfrising flour
2 ounce Brown sugar; packed, see
note 1
1 One half ounce Malted milk; see note 2
One half ounce Cocoa; see note 2
3 ounce Golden raisins
2 tablespoon Honey; see note 3
5 fl Milk

Mix ingredients together to form a soft dropping consistency. put into a
greased and lined 1 lb. loaf tin. Cook at 350 F, for approximately 45
minutes (do not overcook this Loaf needs to be slightly sticky. Serve when
cool, cut or sliced up and buttered.

NOTES : I've made a number of substitutions to the original recipe to
account for the difference in ingredients between the UK and the US. Note
1. The original recipe called for white sugar I prefer the taste with the
Brown. Note 2. The original recipe used 2 ounces of Ovaltine which is very
different in the UK much maltier and less sweet. Note 3. The original
recipe used Golden Syrup a thick heavy very sweet liquid. I have seen this
at Pier One Imports for anybody who lives in the Bay area, but otherwise
honey seems to work well enough.
Recipe by: The Tuesday Club Berkhamstead England

Posted to TNT Prodigy's Recipe Exchange Newsletter by Eidasit@aol.com on
Nov 17, 1997