Slices of malt loaf with butter

Malt loaf

Name: Malt loaf
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: Makes 2, each cuts into 10 slices
Cuisine: British
Ingredients: sunflower oil for greasing; 150ml hot black tea; 175g malt extract plus extra for glazing (see tip); 85g dark muscovado sugar; 300g mixed dried fruit; 2 large eggs beaten; 250g plain flour; 1 tsp baking powder; ½ tsp bicarbonate of soda

Sara Buenfeld

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Makes 2, each cuts into 10 slices

Easy

Prep: 15 mins

Cook: 50 mins

A star rating of 4.8 out of 5.128 ratingsRate

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There's something very satisfying about a cup of tea with a slice of sticky buttered malt loaf - this simple, good-for-you version makes two and improves on keeping

Freezable

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Ingredients

Nutrition

Units:

MetricUS

sunflower oil

for greasing
150ml hot black tea
175g malt extract

plus extra for glazing (see tip)
85g dark muscovado sugar
300g mixed dried fruit
2 large eggs

beaten
250g plain flour
1 tsp baking powder
½ tsp bicarbonate of soda

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Nutrition: per serving

kcal140
fat1g

low
saturates0g
carbs31g
sugars22g
fibre1g
protein3g
salt0.17g

low

Method

step 1

Heat oven to 150C/130C fan/gas 2. Line the base and ends of two greased 450g/1lb non-stick loaf tins with strips of baking parchment.
step 2

Pour the hot tea into a mixing bowl with the malt, sugar and dried fruit. Stir well, then add the eggs.
step 3

Tip in the flour, then quickly stir in the baking powder and bicarbonate of soda and pour into the prepared tins. Bake for 50 mins until firm and well risen. While still warm, brush with a little more malt to glaze and leave to cool.
step 4

Remove from the tins. If you can bear not to eat it straight away, it gets more sticky after wrapping and keeping for 2-5 days. Serve sliced and buttered, if you like.

RECIPE TIPS

TIP

You can buy jars of malt extract from the wellbeing section of the supermarket or from the chemist.

FREEZE ONE OF YOUR LOAVES

Wrap with baking parchment and then foil. They will freeze for up to 4 months. To serve, thaw for 5 hrs at room temperature.

Recipe from Good Food magazine, July 2011

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A star rating of 4.8 out of 5.128 ratings

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