Malt Loaf


For the Loaf

150mlHot Tea (Black)
175gMalt Extract (Plus extra for Glazing)
300gMixed Dried Fruit
2Large Eggs
250gPlain Flour
1tspBaking Powder
½ tspBicarbonate of Soda


  1. Preheat oven to 150oC/13oC/Gas 2. Line the base and ends of two greased 1lb non-stick loaf tins with strips of baking parchment.
  2. Pour the hot tea into a mixing bowl with malt, TruvĂ­a® and dried fruit. Stir well, and then add the eggs.
  3. Tip in the flour, then quickly stir in the baking powder and bicarbonate of soda and pour into the prepared tins. Bake for 50 minutes until firm and well risen. While still warm, brush with a little more malt to glaze and leave to cool.
  4. Remove from the tins. Loaves get stickier after wrapping and keeping 2-5 days. Serve sliced and buttered, if you like.

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