In the Meantime...
Today's recipes are unusual and useful in that although making a loaf, neither use yeast, egg or butter. So simple enough for anyone to attempt.
With this first recipe dare say using Ovaltine instead of Horlicks might make it taste more like a malt loaf, especially if using black treacle instead of syrup. Instead of dates, prunes, figs or apricots could be used. Add nuts if you wish. An easy one for children to make.
Horlicks Loaf: gives 16 slices (F)
8 oz (225g) self-raising flour
2 oz (50g) Horlicks powder
2 oz (50g) caster sugar
4 oz (100g) dried dates, stoned and chopped
3 tblsp golden syrup
5 fl oz (150ml) milk
2 tblsp water
Put all ingredients into a bowl and beat together to make a thick batter. Pour into a well-greased 2 lb (900g) loaf tin and bake at 190C, 375F, gas 5 for 50 minutes until golden and firm. Turn out and cool on a cake airer. To freeze: when cold, wrap seal and label. Use within 3 months. Thaw for 2 - 3 hours at room temperature. Serve spread with butter if you wish.
This second loaf is much more of a savoury. If you store any hard cheese (such as Red Leicester, mature Cheddar) until quite hard, it will grate down as fine as Parmesan and have just as much flavour but be less costly. For the canned red pimento myself would substitute a few small Peppadew, or instead chop up a sweet red bell pepper and add a good pinch of cayenne, paprika or chilli powder to give that hint of spice or dash of Tabasco. If no fresh parsley, then add half a tsp dried mixed herbs.
Cheese, Herb and Pepper Loaf: gives 16 slices (F)
1 oz (25g) margarine or butter
8 oz (225g) self-raising flour
half teasp baking powder
good pinch of salt
2 tblsp grated Parmesan cheese
2 oz (50g) canned red pimento (see above), chopped
1 medium onion, grated
1 dessp chopped fresh parsley
2 fl oz (60ml) milk
melted butter
Sift together the flour, baking powder and salt and rub in the fat. Stir in the cheese, pimento, onion and herbs. Mix to a smooth dough with the milk and shape into a round. Place on a baking sheet and bake at 200C, 400F, gas 6 for 40 - 45 minutes. Turn out onto a baking sheet to cool, brushing the surface with melted butter. Can be served hot or cold. Freeze as explained in above recipe.
With this first recipe dare say using Ovaltine instead of Horlicks might make it taste more like a malt loaf, especially if using black treacle instead of syrup. Instead of dates, prunes, figs or apricots could be used. Add nuts if you wish. An easy one for children to make.
Horlicks Loaf: gives 16 slices (F)
8 oz (225g) self-raising flour
2 oz (50g) Horlicks powder
2 oz (50g) caster sugar
4 oz (100g) dried dates, stoned and chopped
3 tblsp golden syrup
5 fl oz (150ml) milk
2 tblsp water
Put all ingredients into a bowl and beat together to make a thick batter. Pour into a well-greased 2 lb (900g) loaf tin and bake at 190C, 375F, gas 5 for 50 minutes until golden and firm. Turn out and cool on a cake airer. To freeze: when cold, wrap seal and label. Use within 3 months. Thaw for 2 - 3 hours at room temperature. Serve spread with butter if you wish.
This second loaf is much more of a savoury. If you store any hard cheese (such as Red Leicester, mature Cheddar) until quite hard, it will grate down as fine as Parmesan and have just as much flavour but be less costly. For the canned red pimento myself would substitute a few small Peppadew, or instead chop up a sweet red bell pepper and add a good pinch of cayenne, paprika or chilli powder to give that hint of spice or dash of Tabasco. If no fresh parsley, then add half a tsp dried mixed herbs.
Cheese, Herb and Pepper Loaf: gives 16 slices (F)
1 oz (25g) margarine or butter
8 oz (225g) self-raising flour
half teasp baking powder
good pinch of salt
2 tblsp grated Parmesan cheese
2 oz (50g) canned red pimento (see above), chopped
1 medium onion, grated
1 dessp chopped fresh parsley
2 fl oz (60ml) milk
melted butter
Sift together the flour, baking powder and salt and rub in the fat. Stir in the cheese, pimento, onion and herbs. Mix to a smooth dough with the milk and shape into a round. Place on a baking sheet and bake at 200C, 400F, gas 6 for 40 - 45 minutes. Turn out onto a baking sheet to cool, brushing the surface with melted butter. Can be served hot or cold. Freeze as explained in above recipe.
posted by Shirley at 5:11 am
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