• 450 g/1 lb self-raising flour
• 1 level teaspoon salt
• 25 g/1 oz butter
• 25 g/1 oz soft brown sugar
• 100 g/4 oz sultanas
• 1 tablespoon black treacle
• 3 dl/½ pint milk
• 2 heaped tablespoons pure malt extract

Sift the flour and salt into a large basin. Rub in the butter. Add the sugar and sultanas. Measure the milk, treacle and malt extract into a saucepan. Place over low heat and warm gently, just until the ingredients have blended together. Pour into the flour mixture all at once. Using a wooden spoon, stir to blend the ingredients together. Then beat thoroughly for a moment to make a smooth, fairly soft mixture.

Divide the mixture equally between two greased and lined small (18- by 10- by 5-cm, 7- by 4- by 2-in) loaf pans. Spread the mixture level. Place in the centre of a very moderate oven (16o°C., 325°F., Gas Mark 3) and bake for 1 hour.

Towards the end of the baking time prepare a glaze by measuring 1 tablespoon each castor sugar, milk and water into a saucepan. Stir over the heat to dissolve the sugar, then bring up to the boil. When the malt loaves are baked and while still hot from the oven, brush over the entire surface with hot glaze. This makes them shiny and attractive. Leave the malt bread until quite cold, preferably overnight. Serve sliced and buttered.