More Ma - or Ma More??

I think I remember one called Youma, though I don't know if that was the spelling.

I remember that one, Annobel.

Oh yes - I remember yoma (?) bread from my Aberdeenshire days, toasted and buttered liberally. Sheer heaven! I also remember being in the baker's shop and one being dropped accidentally in a pail of water when the shelves were being cleaned. Thanks for making me dredge up that old memory of sixty years ago.

Perhaps that was a Scottish brand.

That's right - it was a Youma loaf! I've just phoned my 84-year-old sister-in-law, who remembers it well. We're in Fife so maybe it was just a Scottish thing? She said it had a soft crust all the way round and would be buttered thickly and served with a !

Thanks for the help - at least I'm not totally ga ga"! You have helped me to get to the follwoing
link www.hatads.org.uk/gallery/main.php?g2_itemId=30250
which shows an advert for You Ma. I tried emailing the website to see if they knew how I might take the research further but the emial bounced back.

I believe this is from a 1930’s recipe competition run by Hovis. Reputedly it does not go stale if you can resist it that long.

This is the recipe:

Makes One loaf
Serves 12 (Twelve slices)

Ingredients

·2 tbsp Syrup
·2 Eggs
·1lb Self Raising Flour
·¼lb Caster Sugar (other sugars are acceptable to taste.)
·½lb Sultanas
·½ pint Milk
·Pinch of Salt

Method

1.Place all the ingredients in a bowl and mix well together;
2.Spoon into a prepared loaf tin;
3.Place in the middle of the oven at gas mark 5, 190ºC for half an hour and then reduce to gas mark 3, 160/170 ºC for half an hour;
4.To confirm baked to perfection, remove from tin and tap base – it should sound hollow;
5.Remove paper liner (where used) and place on a cooling rack; and
6.When cool serve with butter if desired.

Wonderful recipe!

It looks interesting and relatively simple to make. Might give it a try. Thank you.

If I hadn't already had a boiling broonie on the go, I'd make that one right away. So easy!
Thanks rippip. Have you ever put spices in it?

I'll try that one - it looks good. Boiling broonie is a firm favourite now - I've passed it on to a few people in the last year or so.

I am sure this has been on here before but does anyone have the recipe for Barn Brack cooked in a microwave? I used to make it years ago and it was delicious.

Glad the Youma bread recipe has been well received. I have not tried spices in the bread as I think it is so nice the way it is. We used to put malt extract into it - Virol and then barley malt extract when Virol became unobtainable. It was ok but the original is better in our opinion.

Incidentally, I obtained the recipe from my mother who was very independent, prbably as a resultof her Mum dying in the 1918 flu epidemic. She would be delighted to know that the recipe is still going.

I know More Ma. It originated from the advertisement. The child ate the fruit malt loaf and came back to their mother and said can I have some more ma? And that is how it got the nick name more ma.

Wasn't Ma More a large tin of the makings for marmalade??

Sorry-no, just googled it and that's Ma Made. The Soreen fruit/malt loaf is a good substitute.

Love that website! All the old adverts. Great!

Recipe sounds good. Sunday teatime comes to mind.

My great, great grandfather, a baker, won a very large trophy for his Youma Fruit Loaf in 1927. He was from Claypole in Nottinghamshire but received the award in Leeds.

Now all I want to know is what is a boiling broonie?

Youma Loaf and Barm Brack

www.irishtimes.com/life-and-style/food-and-drink/recipes/traditional-irish-barmbrack-1.2842588

Picture didn't come through, sorry.

I’m Irish and always thought that barm brack was made with yeast and was a light, fruit bread en.m.wikipedia.org/wiki/Barmbrack
The other type was called tea brack and has a much heavier, denser texture. It seems both can now be called barm brack but recipe and result would be different.

I am going to make this right now, I have all the ingredients in and I just fancy a bit of baking!

Thanks for the recipe,

We can't get self-raising flour here, so has anyone an idea as to how much baking soda I should add to plain flour?