History Cookbook: Syrup Loaf

Healthiness : (921 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: Evelyne	13th April 2019
Absolutely amazing, made it at school making it over the Easter hols

Name: Mia	13th January 2019
I made it for a school project on world war 2. Nice but a bit plain. 👍👍👍👍👍👍😋

Name: Paige	13th December 2018
Sounds delicious is delicious and looks delicious and all my friends at school loved it because it is not to sweet but not to bland and is also simple to make! I ❤️🧡💛💚💙💜💗 I cant get enough of it!

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