Malt Loaf

Ingredients

• 1 Ib. McDougall’s Self-raising Flour
• 1/4 teaspoonful Salt
• 2 ozs. Sugar
• 4 ozs. Fruit
• 2 tablespoonfuls Malt Extract
• 1 tablespoonful warmed Golden Syrup
• 1/2 pint Milk and Water mixed

Method

1. 1

   Warm a 2-lb. loaf tin, grease and dust with flour.

2. 2

   Warm the syrup and malt extract in the liquid.

3. 3

   Sieve flour and salt, stir in sugar and fruit, add the warmed ingredients.

4. 4

   Beat well.

5. 5

   Put the mixture into the tin and bake for 1 hour.

As published

This recipe was extracted from McDougall's cookery book (1950) by McDougall's Ltd, page 1. The excerpt below is the record exactly as published.

MALT LOAF 1 Ib. McDougall’s Self-raising Flour. 14 teaspoonful Salt. 2 ozs. Sugar. 4 ozs. Fruit. 2 tablespoonfuls Malt Extract. 1 tablespoonful warmed Golden Syrup. 1/2 pint Milk and Water mixed. Warm a 2-Ilb. loaf tin, grease and dust with flour. Warm the syrup and malt extract in the liquid. Sieve flour and salt, stir in sugar and fruit, add the warmed ingredients. Beat well. Put the mixture into the tin and bake for 1 hour. Regulo Mark 5 380° Fahr. Middle shelf BY : & ‘ SCONES PY SSO NTS SEP ; SCONES 1/2 Ib. McDougall’s Self-raising Flour. 1/4 teaspoonful Salt

Cook this with the app: pantry check, scaling, and the assistant.