Phillipa's Malt Loaf.

Submitted by Carol-Anns Kitchen

"A sure hit, one step, tea bread which is best served sliced and buttered the next day - if it lasts that long. It is a 'can't fail' recipe, that is a great one to let the kids help with while they are learning their way around the kitchen, as my boys did."

 

• Ready In: 1hr 35mins
• Ingredients: 8
• Yields: 1-2 Loaves

ingredients

• 2 cups self-raising flour
• 2 cups plain flour
• 1 cup raw sugar
• 2 cups sultanas
• 1 teaspoon salt
• 1 teaspoon bicarbonate of soda
• 1 1⁄2 cups milk
• 4 teaspoons golden syrup or 4 teaspoons black treacle

directions

1. Put all ingredients into a bowl and mix.
2. Pour into a greased, baking paper lined loaf tin and bake 1.5 to 1.75 hrs in a slow oven. 375F 160C or until quite firm.
3. In this instance the cup measure is just that. If a large cup (mug) is used the mixture is sufficient for two loaves.
4. As cake is in oven for a long time it is advisable to cover cakes with greaseproof paper (greased) and tinfoil about half way through to ensure the top does not burn.
5. Ideally best if eaten the day after baking.