Raisin Malt Loaf
	8 oz plain flour
	pinch of salt
	2 tbsp soft brown sugar
	1 tsp bicarbonate of soda
	5 oz seedless raisins
	2 oz golden syrup
	2 tbsp malt
	approx 1/4 pt milk
	Grease and line a loaf tin (about 8.5" x 4.5" top dimension). Sieve the dry
	ingredients, add the raisins. Melt the malt and syrup in half the milk. Make
	a well in the center of the dry ingredients and pour in the malt mixture. Add
	more milk as necessary to give a sticky, soft consistency. Pour into tin and bake
	1 - 1 1/4 hours at 325°F. Turn out to cool on wire rack,
	and (attempt to) keep for 24 hours before serving.

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