A nice sticky malty loaf, which keeps well
- 2 cups whole wheat flour
- 2 cups white flour
- 1 cup golden syrup or light corn syrup (or treacle)
- 1 cup sugar
- 1 cup raisins (or sultanas)
- 1 teaspoon baking soda
- milk (to mix)
Malt Loaf or Harvo is a community recipe submitted by macrobbo3 and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.
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.