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  St Mary Magdalenes Food

Malt Loaf



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



St Mary Magdalenes


St Mary Magdalenes

Preparation Time

St Mary Magdalenes

Cooking Time

St Mary Magdalenes


  • 1 cup Albran or reddiese
  • 1 cup warm milk
  • 1 cup dried fruit(any)
  • 1cup self raising flour
  • 1/2 cup of sugar Brown White castor will do)
  • A little mixed spice is ooptional


Place the cereal, milk and the fruit in a mixing bowl. Leave for at least 1 hr until the cereal has broken down.
Preheat an oven to 180 degrees c. Gas 5. Grease or line a loaf tin.
Add the sugar and flour and spice if using and mix well. Spoon into the loaf tin.
Bake for an hour until a skewer comes out clean

Wait until cooled slice and butter and have with a cup of tea.

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