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Sticky malt loaves

150ml hot black tea
175g malt extract
85g dark muscovado sugar
300g dried fruit, including some candied peel if liked
2 large or 3 small eggs, beaten
2 tablespoons light olive oil or other neutral oil (optional)
250g soft cake & pastry organic flour
1/2 teaspoon bicarbonate of soda
1 teaspoon baking powder

two 450g/1lb loaf tins, greased and lined

Put the hot tea in a mixing bowl with the malt extract, sugar and dried fruit. Stir well.
Mix in the beaten eggs and oil if using.
Add the flour and raising agents and mix well.
Pour into the tins and bake for about 50mins at 150C/130C fan

Suitable for freezing up to 4 months.