Malt loaf
Dark, sticky and delicious. Best served sliced and buttered.
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Servings
1 500g loaf
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Serves
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Ingredients
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Method
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Step 1
Line a 500g (1lb) loaf tin with baking parchment. Pre heat the oven to 170°C, 150°C fan, gas 4.
Step 2
Pour the cold tea over the raisins and mix well. Weigh the self raising flour, then weigh the malt extract on top.
Step 3
Add the treacle then stir it all into the tea and raisins with the bicarbonate of soda.
Step 4
Pour the mixture into the prepared tin and bake for 35 mins until risen and it feels firm to the touch.
Step 5
Remove from the oven and cool for 15 mins before removing from the tin to cool completely. It may sink a little in the centre, but should be cooked and nicely chewy.