Malt as a Golden Syrup Substitute
Dear Aunt Daisy, Being a hard-working woman for the past six years, I have had very little time to be a good Link in the Daisy Chain; but having now been in bed for a month with ‘flu, topped off with bronchitis, I’ve made the most of my opportunities and listened to you each day. Your suggestion ~~.
to use malt when golden syrup or honey is unobtainable, sounded to me like the answer to a housewife’s prayer, for my family likes everything made with these -steamed pudding, fruit cakes, ginger nuts, etc. I tried the malt, and the improvement in flavour .was marvellous. However, I found out two things-first, malt is denser than syrup and needs thinning with a spot of water, so that a little less is used; and second, anything made with malt needs a little more flour. For instance-I send my soldier-son his favourite fruit cakes, and I found, when first using malt, that they rose Beautifully, and looked and smelled lovely; but alas! before quite cooked, they slowly and sadly sank-and my heart along with -them. They were not in the least sodden, and the flavour was beautiful, but the didn’t "look so good." However, the addition of a little more flour fixed every-
thing.
Alice
(Whangarei).
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https://paperspast.natlib.govt.nz/periodicals/NZLIST19421120.2.26.3.1
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New Zealand Listener, Volume 7, Issue 178, 20 November 1942, Page 11
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217Malt as a Golden Syrup Substitute New Zealand Listener, Volume 7, Issue 178, 20 November 1942, Page 11
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