| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Breads, Ethnic brea | 8 | Servings | |
INGREDIENTS
| 8 | oz | Self-rising flour |
| 2 | oz | Brown sugar; packed, see note 1 |
| 1 1/2 | oz | Malted milk; see note 2 |
| 1/2 | oz | Cocoa; see note 2 |
| 3 | oz | Golden raisins |
| 2 | tb | Honey; see note 3 |
| 5 | fl | Milk |
INSTRUCTIONS
Mix ingredients together to form a soft dropping consistency. put into a greased and lined 1 lb. loaf tin. Cook at 350 F, for approximately 45 minutes (do not overcook this Loaf needs to be slightly sticky. Serve when cool, sliced and buttered. NOTES : I've made a number of substitutions to the original recipe to account for the difference in ingredients between the UK and the US. Note 1. The original recipe called for white sugar - I prefer the taste with the Brown. Note 2. The original recipe used 2 ounces of Ovaltine which is very different in the UK - much maltier and less sweet. Note 3. The original recipe used Golden Syrup a thick heavy very sweet liquid. I have seen this at Pier One Imports for anybody who lives in the Bay area, but otherwise honey seems to work well enough. Recipe by: The Tuesday Club - Berkhamstead - England Posted to TNT - Prodigy's Recipe Exchange Newsletter by Eidasit@aol.com on Nov 17, 1997
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