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MALT LOAF or HARVO

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Serves: 6

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  • Vegetarian
What does this mean?

A nice sticky malty loaf, which keeps well

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Ingredients

  • 2 cups whole wheat flour
  • 2 cups white flour
  • 1 cup golden syrup or corn syrup (or treacle)
  • 1 cup sugar
  • 1 cup raisins (or sultanas)
  • 1 teaspoon baking soda
  • milk (to mix)

Method

  1. Mix ingredients with milk to a soft paste.
  2. Pour into greased tins. Bake in a very slow oven for two hours.

The recipe as written above is exactly how it appears in the book that I have ( Grandma Abson's Yorkshire recipes). I kept thinking I would like to try it but without proper measurements I wasn't game. Then I decided to try anyway, using the cup measures, but added an extra half teaspoon of bicarb. The mixture has to be of a 'soft dropping consistency'. I also reduced the cooking time, setting the oven at 120C and checking after 1 hour and 40 mins. That seems to be about right for my oven. A good variation is to replace 1/2 cup treacle with 1/2 cup malt extract. It makes a pretty good malt loaf that way. I used Australian 250ml cup measures, but I suspect that as long as the cup size is the same all the way through it shouldn't really matter. The Australian cup is slightly bigger than an American 8oz cup.

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