History Cookbook: Syrup Loaf
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.
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
Equipment
- Weighing scales
- Teaspoon
- Tablespoon
- Measuring jug
- Sieve
- Greaseproof paper
- 1lb tin
- Saucepan
Making and cooking it

- Sift flour (or flour and baking powder), bicarbonate of soda and salt
- Heat syrup and milk (or milk and water), pour over the flour and beat well
- 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

If you tried this recipe and liked it, tell us about it
Comments
There are 114 comments for this recipe.
Add a comment
View all comments, or Add a comment
Add a comment
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 |
Required fields are bold
|
Put the foil or metal sheets in the fridge to chillBreak up the milk chocolate into the medium...