Home The Borders Bite |
Malt Loaf |
Description It was in 1938 that a gentleman named John Sorensen first developed the soft, sticky, malt loaf. In 1939 the bakery had turned into a successful business with one oven, four bakery staff and two shop assistant. Here is a local version. From Camille Castledine, Fife, East of Scotland |
Serves |
Difficulty |
Preparation Time |
Cooking Time |
Ingredients |
|
Method
Place the cereal, milk and the fruit in a mixing bowl. Leave for at least 1 hr until the cereal has broken down. Wait until cooled slice and butter and have with a cup of tea. |
Design by Jean Douglas © |