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LOCATION: Recipes >> Breads Quick >> Raisin Malt

Print this Recipe    Raisin Malt

Raisin Malt Loaf

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

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