Recipe - Malt Loaf (Light)

8 ounce Selfraising flour
One half teaspoon (level) salt
One half teaspoon (level) bicarbonate of soda
3 ounce Fruit; preferably sultanas
(golden raisins)
1 Egg
3 ounce Golden syrup
2 tablespoon Malt extract

From: Melanie Harper tcsmhz@aie.lreg.co.uk

Date: Tue, 3 Aug 93 12:32:12 BST
Here are three recipes all of which use malt. The first, "Malt Loaf
(Light)", is my motherinlaw's recipe for malt loaf (sorry, I don't know
where she got it from). It is a lighter and firmer loaf than is usually
sold in supermarkets, although it is still very nice. The second, "Malt
Bread", and third, "Raisin Malt Loaf", are both from the Good Housekeeping
Cookery Encyclopaedia one is for a yeasted malt bread, and one is for a
malt loaf which looks as though it should be much like the UK supermarket
variety.

Sieve all the dry ingredients. Melt the syrup and malt together (over a low
heat). Beat the egg and mix all together. Put in greased loaf tin, bake
approx. 40 minutes on gas 34, 160 180 C.

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