History Cookbook: Syrup Loaf

Healthiness : (876 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: Clara	25th September 2018
this food was amazing i am doing it for my school project and all the people loved it.its not that sweet but still delicious. yummy yummy.

Name: Daisie Murray	20th June 2018
Do you have to use baking soda

Name: Amanda	18th March 2018
Delicious and my children loved it too

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