Prep 10 mins
Cook 55 mins
Unlike some malt loafs, this doesn't use yeast to rise. This is a type of cake-like bread eaten in slices with tea. I like it with butter, but some people don't.
- 8 ounces self raising flour
- 1 teaspoon ground ginger
- 1 teaspoon bicarbonate of soda
- 4 tablespoons sultanas
- 3 tablespoons golden syrup
- 150 ml tepid water
- Preheat oven to 180 C or 350°F
- Line the base of a 1lb loaf tin with greaseproof paper, cut to fit.
- Sieve flour and ground ginger into a bowl.
- Stir through bicarbonate of soda and sultanas, then bind ingredients with golden syrup and water - enough to make a fairly soft consistency.
- Turn the mixture into the tin and level off.
- Bake the loaf for about 55 minutes, or until risen and firm to the touch.
- Allow to cool in the tin for 10 minutes, then turn on to a wire tray to cool completely.
- Serve sliced with tea.