Ovaltine Loaf recipe
We love hoovering up a good fruit loaf and we found a delicious one within the pages of the Deerness SWRI recipe book from the 1980s.
This Ovaltine Loaf is easy to make and is an ideal treat with a cup of tea or coffee. It can be enjoyed as is, but is simply amazing when spread with butter!
Called Deerness Kitchen, the book is a compilation of recipes from Orkney kitchens and is full of hearty treats made from simple ingredients!
This Ovaltine Loaf is easy to make and is an ideal treat with a cup of tea or coffee. It has a lovely malt taste, and is both moist and salty, and full of juicy raisins. It can be enjoyed as is, but is simply amazing when spread with butter!
The recipe comes from Ruby Foubister, Newbanks, Deerness whom we thank very much!
- 2 cups self-raising flour
- ½ cup raisins
- ½ cup soft brown sugar
- 6 tsp. Ovaltine
- 1 tsp. Bicarbonate of soda
- ½ pint milk
- 1 tbsp. syrup
- 50g margarine
- Warm milk and melt syrup and margarine together in a pan.
- Mix all the dry ingredients in a bowl.
- Stir the milk, syrup and margarine into the same bowl and mix well.
- Grease and line a 2lb (1kg) loaf tin with baking paper.
- Pour the mixture into the tin. It is quite sticky, so may require a spatula to get it all out!
- Bake for 1 hour at 170°C.
- Set aside to cool before eating and watch as not a single crumb is left!
Orkney and Shetland enthusiast, family man, loves walks, likes animals, terrible at sports, dire taste in music, adores audiobooks and films, eats a little too much for his own good.