History Cookbook: Syrup Loaf
About this recipe
Healthiness : (11 votes)
Preparation Time: 20 minutes
Cooking Time: 25 minutes
Number of servings: 1 Loaf
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
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
Always wash your hands before preparing food. - 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
Syrup Loaf - print view
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