 |
Prep Time: 10 Minutes Cook Time: 55 Minutes |
Ready In: 65 Minutes Servings: 8 |
|
Unlike some malt loafs, this doesn't use yeast to rise. This is a type of cake-like bread eaten in slices with tea. I like it with butter, but some people don't. Ingredients:
8 ounces self raising flour |
1 teaspoon ground ginger |
1 teaspoon bicarbonate of soda |
4 tablespoons sultanas |
3 tablespoons golden syrup |
150 ml tepid water |
Directions:
1. Preheat oven to 180 C or 350°F
2. Line the base of a 1lb loaf tin with greaseproof paper, cut to fit.
3. Sieve flour and ground ginger into a bowl.
4. Stir through bicarbonate of soda and sultanas, then bind ingredients with golden syrup and water - enough to make a fairly soft consistency.
5. Turn the mixture into the tin and level off.
6. Bake the loaf for about 55 minutes, or until risen and firm to the touch.
7. Allow to cool in the tin for 10 minutes, then turn on to a wire tray to cool completely.
8. Serve sliced with tea.
|
|