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More Ma - or Ma More??

(26 Posts)
helmacd Fri 10-Feb-12 16:24:48

Am I making this up? Does anyone remember a kind of malt loaf called either More Ma or Ma More - I'm not sure of the spelling? I seem to remember it came in a yellow and brown wrapper, and this would have been in the late 1940s or early 50s. We would have it sliced and buttered at teatime.
I don't think Soreen was being produced at that time - or if so, we never had it. I lived in Yorkshire - so it could have been a local product, I suppose. I've asked a lot of friends - but no one remembers it and I'm begining to doubt my own sanity!

Annobel Fri 10-Feb-12 17:06:38

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

greenmossgiel Fri 10-Feb-12 17:13:10

I remember that one, Annobel.

Bella Fri 10-Feb-12 17:51:26

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.

Annobel Fri 10-Feb-12 17:57:42

Perhaps that was a Scottish brand.

greenmossgiel Fri 10-Feb-12 18:59:48

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 brew!

helmacd Sun 12-Feb-12 16:25:36

Thanks for the help - at least I'm not totally ga ga"! You have helped me to get to the follwoing
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.

rippip Sat 19-Oct-13 17:03:19

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)


·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


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.

Galen Sat 19-Oct-13 17:21:59

Wonderful recipe!

LizG Sat 19-Oct-13 17:39:42

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

annodomini Sat 19-Oct-13 17:40:13

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?

whenim64 Sat 19-Oct-13 17:45:03

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.

LizG Sat 19-Oct-13 17:48:31

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.

rippip Fri 23-Jan-15 19:54:00

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.

Hippychick Wed 15-Apr-15 10:43:18

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.

Katek Wed 15-Apr-15 10:58:08

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

Katek Wed 15-Apr-15 11:01:36

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

jinglbellsfrocks Wed 15-Apr-15 13:56:44

Love that website! All the old adverts. Great!

Recipe sounds good. Sunday teatime comes to mind.

Richjb Mon 04-Feb-19 06:51:26

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.

annsixty Mon 04-Feb-19 07:40:22

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

BradfordLass72 Mon 04-Feb-19 07:52:23

Youma Loaf and Barm Brack

BradfordLass72 Mon 04-Feb-19 07:53:19

Picture didn't come through, sorry.

Farmor15 Mon 04-Feb-19 09:20:55

I’m Irish and always thought that barm brack was made with yeast and was a light, fruit bread
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.

BlueSapphire Mon 04-Feb-19 09:22:56

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

grandtanteJE65 Wed 06-Feb-19 12:28:08

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?