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History Cookbook: Syrup Loaf

This recipe is in categories World War 2, Baking, Desserts, Picnic
About this recipe
Healthiness : (932 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 123 comments for this recipe.
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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!
Name: Talan 17th September 2019
I loved it so much! I made it for homework for school! Delicious and amazing. Even though this may be a rationing recipe, I will definitely make it again!!! ๐Ÿ˜โค๏ธ๐Ÿงก๐Ÿ’›๐Ÿ’š๐Ÿ’™๐Ÿ’œ๐Ÿ˜
Name: Evelyne 13th April 2019
Absolutely amazing, made it at school making it over the Easter hols
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