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David Connelly

 
     
  Ednam.org Food

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

 
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Serves

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Difficulty

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Preparation Time

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Cooking Time

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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.

 
     
   
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