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Posts Tagged ‘milk’

The Vicar and I were married at St Andrew the Great in Cambridge. I’d been a member of the church for about eight years when we wed. The year before that the congregation had moved from the Round Church, a beautiful Norman building which had become far too small for the church to meet in. The move cost the church (as I recall) £1.8 million, as the new (to us) building needed extensive refurbishment, having been redundant for 25 years. The congregation gave generously, but there were a few more traditional fundraising efforts. One of these was a Round Church cookbook.

A recipe from the cookbook that I still use regularly is Rosemary Sennit’s malt loaf. It’s great for batch baking – I normally make three loaves at once and quick to put together. It’s egg free and therefore suitable for Asian Vegetarians & Vegans.  It’s low fat aswell and I now prefer it to the Soreen option – it’s less strong and squidgy, but still delicious with butter. All brilliant reasons to use this simple and tasty recipe.

Ingredients

  • 12oz self raising flour (1lb 8oz for double batch – you can double all the other ingredients easily yourself!)
  • 1/2 tspn salt
  • 2oz sugar
  • 4oz raisins/sultanas or mix of them
  • 2 tbspn malt extract (buy it in a health food shop eg Holland and Barrett)
  • 1 tbspn black treacle
  • 1/2 pt milk

Put the flour and salt in a bowl, adding the sugar and dried fruit and mixing together. Put the malt, treacle and milk into microwave jug. I heat it for 1-2 minutes on maximum heat and then mix it together. You can also do this in a pan over a low heat on the stove. Then pour the liquid into the dry ingredients & mix thoroughly. Pour everything into a well buttered 3lb loaf tin, or one lined with a reusable liner. Or if you double the batch you can make three smaller loaves in 2lb tins – this is what I normally do. Don’t use a paper liner as these will stick (I speak from traumatic experience).

Bake at 180ºC (Gas 4, Fan 170ºC) for 40-45mins or so until firm to touch, and a skewer comes out clean. I’ve found that the cooking time is about the same for both sizes of loaf. The original recipe said to cook a single quantity in a 2lb loaf tin in 75mins, so if you only have that tin size your deeper loaf will take longer – you might want to cover up towards the end of cooking to prevent the dried fruit from burning, though. Turn out and cool on a rack, or you can leave to cool in the tin. Slice and eat with butter (or low fat marg for the health conscious).

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Buy it round the corner, not at the supermarket

Buy it round the corner, not at the supermarket

Jessica Hagy has lots of clever graphs at her Indexed site. She posted this one today, but it’s not accurate for our parish.

Our milk costs between 99p and £1.20 for 4 pints at local shops. It’s £1.53 at Tesco’s. We use a lot of milk in our house.

I love living here.

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