Ovaltine Cake

My mother's war-time recipe afternoon tea cake. No egg or butter used!. Moist and sticky,with a nice crust- delicious when buttered. All masurments are UK.

• Ready In: 1 hr 10 mins
• Yields: 1 loaf

Ingredients

• 6  ounces self-raising flour
• 3  ounces sugar
• 1 1⁄2 ounces raisins
• 3  tablespoons  ovaltine
• 1  pinch salt
• 1⁄2 teaspoon bicarbonate of soda
• 1⁄2 pint milk (I used skimmed)

Directions

1. Pre-heat oven to 350.
2. Sieve flour, salt and baking soda together.
3. Stir in Ovaltine and raisins.
4. Fold in milk gently until completely combined.
5. Pour into a lightly greased 1lb loaf tin.
6. Cook for approximately an hour.
7. Test with a skewer and leave to cool slightly in the tin before serving.
8. Can be frozen in slices when cold and toasted to defrost.