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History Cookbook: Syrup Loaf

This recipe is in categories World War 2, Baking, Desserts, Picnic
About this recipe
Healthiness : (453 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.
Ingredients
  • 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
Equipment
  • Weighing scales
  • Teaspoon
  • Tablespoon
  • Measuring jug
  • Sieve
  • Greaseproof paper
  • 1lb tin
  • Saucepan
Making and cooking it
Always wash your hands before preparing food 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
Syrup Loaf - print view  Syrup Loaf - print view

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Comments
There are 114 comments for this recipe.
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Name: Amanda 18th March 2018
Delicious and my children loved it too
Name: Griezmann 30th January 2018
Discussing do not try it uh
Name: Rixy_Wolf 13th December 2017
Yum
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