Malt Loaf

Method

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1. Put the sultanas, hot tea, malt extract and treacle in a bowl, stir and soak for 30 minutes.

   Mark done Start 30 min timer

2. Heat the oven to 150°C / 300°F and grease and line a 900 g loaf tin.

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3. Mix both flours, the mixed spice and the salt in a large bowl.

   Mark done

4. Pour in the soaked fruit and its liquid and stir until combined into a soft, wet batter.

   Mark done

5. Pour into the tin and level the top.

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6. Bake 60 minutes, until a skewer comes out clean.

   Mark done

7. Brush the hot loaf with the golden syrup, cool in the tin for 10 minutes, then on a wire rack.

   Mark done Start 10 min timer

Chef’s Tips

• Soak the fruit in the tea. It keeps the loaf moist for days.
• Wrap it and leave it a day. The flavour and stickiness improve.
• Slice thick and spread with plenty of butter.

Common Substitutions & Variations

• No self-raising flour to hand? Use the same weight of plain flour plus 2 teaspoons of baking powder per 150 g.

Pairing Suggestions

• Butter
• A cup of tea
• A slice of mature cheddar

Storage & Reheating

Wrap in baking paper and foil and keep up to 1 week. Freeze for 3 months.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.