History Cookbook: Syrup Loaf

Healthiness : (996 votes)

Preparation Time: 20 minutes
Cooking Time: 25 minutes
Number of servings: 1 Loaf, 8-12 slices approx.
Serving suggestions: On its own or with custard.


This recipe is from World War 2. It was economical as it used only a little milk and no eggs, both of which were rationed during the war.

• 4 ozs (115g) self raising flour or plain flour with 2 teaspoons baking powder
• ½ teaspoon bicarbonate of soda
• pinch of salt
• 2 tablespoons warmed golden syrup
• ¼ of a pint of milk or milk and water

1 oz = 28.35g

• Weighing scales
• Teaspoon
• Tablespoon
• Measuring jug
• Sieve
• Greaseproof paper
• 1lb tin
• Saucepan

Always wash your hands before preparing food.

1. Sift flour (or flour and baking powder), bicarbonate of soda and salt
2. Heat syrup and milk (or milk and water), pour over the flour and beat well
3. Pour into a greased 1 lb loaf tin and bake in the centre of a moderately hot oven to cook for 30 minutes or until firm

NB. Moderately hot= 205-220C, 400-425F, Gas 6-7

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Name: Faith	10th November 2019
This recipient was very useful as I needed something for a homework idea and since I’m in love with cooking and baking I thought oh wow what a simple and accurate thing .

Name: Gracie	8th October 2019
Amazing idea

Name: Emma	20th September 2019
It was nice I used it for our world war 2 topic but we had to add 4 oz of syrup!

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