Malt Loaf

12 oz or 12 rounded tablespoons S.R. flour
2 oz or 2 rounded tablespoons castor sugar
1 oz or 1 heaped tablespoon mixed chopped peel
3 oz or 3 heaped tablespoons sultanas or mixed fruit
1/2 pint milk (300ml)
2 tablespoons malt extract
1 tablespoon treacle
Pinch salt

Line large loaf tin with well-greased paper.
Sift flour and salt into mixing bowl, stir in sugar, peel and fruit.
Measure milk, treacle and malt into saucepan, warm gently over low heat to blend.
Make well in centre of dry ingredients and pour in milk mixture.
Stir to mix, then beat well for 1 minute.  Pour into loaf tin, place in centre of a moderate oven and bake for 1.1/4 hours and test to see if cooked.
Once baked, brush top of hot loaf with glaze of 2 tablespoons each oif milk, sugar and water, boiled for 2 minutes.
Loaf has no fat in it, and it is suggested slice carefully with serrated knife, and butter before serving.
It is a lovely loaf – never able to freeze, as eaten before fully cold by family.  As you can see, old imperial measures, as it is out of an old cooking book called “Cooking Better All the Time” by Katie Stewart, printed in 1977, and English.

Marisha.  August, 2021