| 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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