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Ingredients
8 ounces self-rising flour
Half level teaspoon salt
Half level teaspoon bicarbonate of soda
3 ounces golden raisins/sultanas
2 tablespoons (4 ounces) golden syrup
2 tablespoons (4 ounces) malt extract
Half pint of milk
One egg
Method
Sift flour and add bicarbonate of soda and salt into a bowl.
Add sultanas/golden raisins.
In another bowl over a pan of boiling water, melt golden syrup and malt extract, and then gradually add milk.
Make a well in the center of the dry ingredients and gradually add the melted syrup mixture and the beaten egg and beat well until you have a smooth consistency.
Pour into well-greased loaf pan.
Bake in center of oven at 375degrees for 50 to 60 minutes until golden and springy to touch.
Cool and store in airtight tin for at least two days before serving.
Makes approximately 12 slices. Serve with butter.
Recipe by Wendy Hendricks from the Sandringham Chapter cookbook