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The Perfect Malt Loaf

135g or 9 tbsp malt extract, plus a little extra to glaze (optional)
30g or tbsp treacle
50g soft brown sugar
150ml strong tea
200g dried prunes or other dried fruit
100g Shipton Mill plain white organic flour
100g Shipton Mill wholemeal flour
50g Shipton Mill Chestnut flour
3 tsp baking powder
½ tsp salt

Stir together the malt extract, treacle, sugar and tea, then add the dried fruit. Leave to soak for minimum 15 minutes but for best results overnight.

Line a 10x20cm loaf tin with paper and heat the oven to 180C/350F/gas mark four.

Whisk together the flours, baking powder and salt, then stir into the mixture to make a soft batter.

Spoon into the tin and bake for about an hour, test after 45 - 50mins until a skewer comes out cleanish (the top will bow, don't worry!)

Optional - Paint the top with malt extract and leave to cool in the tin.

Wrap in baking paper once cool, and put in an airtight container for two to three days before eating. Or, at least, try!