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Sticky malt loaves

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

  • Prep: 15 mins
    Cook: 50 mins
  • Makes 2, each cuts into 10 slices
  • Easy
  • Makes 2, each cuts into 10 slices
  • Easy
  • Calories 140
  • Carbohydrates 31
  • Saturated Fat 0
  • Sugar 22
  • Protein 3
  • Fat 1
  • Fibre 1
  • Salt 0.17

Nutrition per serving

  • Calories 140
  • Carbohydrates 31
  • Saturated Fat 0
  • Sugar 22
  • Protein 3
  • Fat 1
  • Fibre 1
  • Salt 0.17

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 fruits
  • 2 large eggs, beaten
  • 250g plain flour
  • 1 tsp baking powder
  • ½ tsp bicarbonate of soda

Tip

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.

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.

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