Malt loaf encapsulates everything there is to love about tea time cake! It is satisfyingly sweet but not too much so, it tastes fantastic with, or without butter (if it’s salted then so much the better!), it keeps well, it’s easy to make, and both the adults and the children enjoy it!
Don’t be put off by the addition of malt extract as it is widely available from health food shops and some supermarkets, and once you have a jar, you’ll be amazed at the number of recipes that include it!
INGREDIENTS
- 100g finely chopped prunes
- 30g whole prunes
- 100g raisins
- 50g sultanas
- 170ml hot tea
- 100g muscovado sugar
- 250g self raising flour
- 150g malt extract
- a good pinch of salt
- 2 medium or 4 small eggs
Method
- Line a 2lb loaf tin with baking parchment and preheat the oven to 180°C (160°C Fan)
- Put the chopped and whole prunes, raisins and sultanas in a shallow bowl and pour on the tea. If you have time to leave this to soak then so much the better, and preferably the night before you wish to make it!
- Gently heat the malt extract and sugar in a saucepan until all the sugar has dissolved and then take off the heat.
- Put the flour and salt in to a mixing bowl and add the warm sugar and malt mixture, mixing gently.
- Beat the eggs gently and add to the flour mixture, along with the dried fruit and tea. Mix well.
- Pour the mixture in to the loaf tin and bake for about 50 minutes.
- Allow to cool completely before turning out of tin.
