Sticky Malt Loaf

 Sticky Malt Loaaf

Ingredients

  • sunflower oil for greasing
  • 150ml hot black te
  • 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

Method

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

I was given this recipe by a friend, Barbara Emsly, and she also brought me two slices.  They were delicious.