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Malt Loaf

Description

It was in 1938 that a gentleman named John Sorensen first developed the soft, sticky, malt loaf. In 1939 the bakery had turned into a successful business with one oven, four bakery staff and two shop assistant. Here is a local version. From Camille Castledine, Fife, East of Scotland

Serves

Difficulty

Preparation Time

Cooking Time

Ingredients

• 1 cup Albran or reddiese
• 1 cup warm milk
• 1 cup dried fruit(any)
• 1cup self raising flour
• 1/2 cup of sugar Brown White castor will do)
• A little mixed spice is ooptional

Method

Place the cereal, milk and the fruit in a mixing bowl. Leave for at least 1 hr until the cereal has broken down.
Preheat an oven to 180 degrees c. Gas 5. Grease or line a loaf tin.
Add the sugar and flour and spice if using and mix well. Spoon into the loaf tin.
Bake for an hour until a skewer comes out clean

Wait until cooled slice and butter and have with a cup of tea.