Today’s recipe for Old-Fashioned Ovaltine Tea Loaf is a very poignant one, as my late mother made it regularly for the tea time table
A 1940’s Vintage Recipe
Today’s recipe for Old-Fashioned Ovaltine Tea Loaf is a very poignant one, as my late father loved this recipe, and my mother made it regularly for the tea time table.
I was brought up with Ovaltine, as well as it’s close cousin, Horlicks. They are both malted drinks that were, and I am sure still are, usually enjoyed as a milky bedtime drink, or in the evening.
As well as enjoying this malted drink, I remember my parents and grandparents singing the Ovaltineys song to me when I was little – something I will explain later.
Back to today’s vintage recipe for Old-Fashioned Ovaltine Tea Loaf – this is a very easy tea loaf recipe to make, and one which I have been meaning to share for some time.
I use my late mother’s recipe, which was my grandmother’s recipe I think, and which is measured in tablespoons, breakfast cups, and Imperial pints, pounds and ounces.
It has never failed me, however, as cup sizes can differ, I have converted some of the measurements and weights to make it easier for you to follow.
The recipe makes a large 2lb ltea oaf, with a moist and malty taste, that is the perfect with a cuppa, usually tea or a mug of ovaltine, especially when served buttered, as I have done last time I made it.
It keeps well in an airitght tin, and as with most tea loaves, gets better after a day or two, becoming maltier and stickier, similar to a Ginger Parkin, or a classic Malt Loaf.
I hope you enjoy this much-loved family recipe if you make it. Please do let me know in the comments section below, thank you, Karen
The Ovaltineys
The Ovaltiney Club was founded in 1935 and broadcasted from Radio Luxembourg every Sunday evening from 5.30 to 6 p.m.
It became a secret society for children, with its own badges, rule books, and inside codes.
By 1939 it had five million members.
The programme’s signature tune, ‘We are the Ovaltineys’ , became probably the best-known jingle in the world; and was so well embedded in the national subconscious that the company was persuaded to revive it as part of its television commercial in 1975.
Though primarily a children’s drink, Ovaltine was supplied to the armed forces in both world wars.
Tommies (British private soldiers) sang ‘we are the Ovaltineys’ as they marched.’
It has been an official drink at Olympics since 1932, it went up Everest with Sir Edmund Hillary and with Freya Stark to the Arabian desert.
(Text from: The English Companion by Godfrey Smith)
More Tea Loaf Recipes
- Stem Ginger & Golden Syrup Tea Loaf
- Quick and Easy Spice Cake (Tea Loaf)
- Wartime Date and Walnut Loaf
Old-Fashioned Ovaltine Tea Loaf Recipe
Old-Fashioned Ovaltine Tea Loaf
Today's recipe for Old-Fashioned Ovaltine Tea Loaf is a very poignant one, as my late father loved this recipe, and my mother made it regularly for the tea time table.
I was brought up with Ovaltine, as well as it's close cousin, Horlicks. They are both malted drinks that were, and I am sure still are, usually enjoyed as a milky bedtime drink, or in the evening.
As well as enjoying this malted drink, I remember my parents and grandparents singing the Ovaltineys song to me when I was little - something I will explain later.
Back to today's vintage recipe for Old-Fashioned Ovaltine Tea Loaf - this is a very easy tea loaf recipe to make, and one which I have been meaning to share for some time.
I use my late mother's recipe, which was my grandmother's recipe I think, and which is measured in tablespoons, breakfast cups, and Imperial pints, pounds and ounces.
It has never failed me, however, as cup sizes can differ, I have converted some of the measurements and weights to make it easier for you to follow.
The recipe makes a large 2lb ltea oaf, with a moist and malty taste, that is the perfect with a cuppa, usually tea or a mug of ovaltine, especially when served buttered, as I have done last time I made it.
It keeps well in an airitght tin, and as with most tea loaves, gets better after a day or two, becoming maltier and stickier, similar to a Ginger Parkin, or a classic Malt Loaf.
I hope you enjoy this much-loved family recipe if you make it. Please do let me know in the comments section below, thank you, Karen
Ingredients
- 1/2 pint full-fat milk
- 3 ounces soft-brown sugar
- 2 tablespoons golden syrup, or malt extract
- 2 ounces butter
- 2 x breakfast cups of Self-Raising flour (12 ounces)
- 4 tablespoons Ovaltine (2 ounces)
- 3 ounces raisins or sultanas
- 1 teaspoon bicarbonate of soda
Instructions
- Pre-heat the oven to 160C/320F/Gas mark 3 and greases and/or line a 2lb loaf tin.
- Add the milk, sugar, golden syrup and butter in a saucepan and heat them up over a gentle heat, stirring all the time, until the butter has melted and the sugar has dissolved. Remove from the heat.
- Sift the flour into a bowl and then add the Ovaltine, raisins or sultanas, and the bicarbonate of soda, mix well.
- Add the warm, wet mixture to the flour, and using a wooden spoon, mix well until you have a soft, droppable consistency.
- Spoon into the prepared loaf tin. Bake for 1 hour, OR until it is well risen and firm.
- You can test its readiness by inserting a skewer - if it comes out clean, it's baked. Cool in the tin. Serve sliced and thicky buttered.
Notes
The Ovaltiney Club was founded in 1935 and broadcasted from Radio Luxembourg every Sunday evening from 5.30 to 6 p.m.
It became a secret society for children, with its own badges, rule books, and inside codes.
By 1939 it had five million members.
The programme's signature tune, 'We are the Ovaltineys' , became probably the best-known jingle in the world; and was so well embedded in the national subconscious that the company was persuaded to revive it as part of its television commercial in 1975.
Though primarily a children's drink, Ovaltine was supplied to the armed forces in both world wars.
Tommies (British private soldiers) sang 'we are the Ovaltineys' as they marched.'
It has been an official drink at Olympics since 1932, it went up Everest with Sir Edmund Hillary and with Freya Stark to the Arabian desert.
(Text from: The English Companion by Godfrey Smith)
Nutrition Information
Yield 12 Serving Size 1Amount Per Serving Calories 102Total Fat 4gSaturated Fat 3gUnsaturated Fat 1gCholesterol 11mgSodium 42mgCarbohydrates 17gFiber 0gSugar 14gProtein 1g
Chantal says
Merci beaucoup Karen
Diane Ward says
Just made the Ovaltine tea loaf Karen,turned out great.It works fine with a barista style oat milk instead of cows milk .
Love your recipes.
Diane