Description
An old warwickshire farmhouse recipe, this sweet bread contains no yeast, but uses baking powder as its raising agent. It develops a cake-like consistency when baked and is delicious served spread with butter.
Ingredients
- Milk
- Rolled Oats
- Flour
- Salt
- Baking Powder
- Caster Sugar
- Egg
- Butter
Instructions
- Scald the milk by pouring into a saucepan and heating gently until bubbles begin to appear around the rim of the milk
- Then pour over the oats in a bowl, stir lightly and leave to cool
- In another bowl, sieve together the flour, salt and baking powder, then stir in the sugar
- Beat in the egg and melted butter, then stir in the oat mixture and combine well
- It will be the consistency of very thick porridge
- Turn into a well buttered 2 lb loaf tin and leave to stand for 15 to 20 minutes
- Set the oven to 350f or mark 4
- When proved, bake for 1 1 / 2 hours
- After 1 / 2 hour cover the top with a piece of very lightly buttered kitchen foil to prevent the top from browning too much
- Turn out on wire rack to cool
- Serve thickly sliced and spread with plenty of butter