Malt Loaf

HOW TO VIDEO LINK : Malt loaf is a classic and very easy to make. Don’t feel guilty about wanting to spread butter on it - there is hardly any fat in this recipe.  Malt loaf is best kept in a tin for 2-3 days before eating to allow the flavours and the squidgy moistness to develop.


Preheat the oven to 120 degrees fan

So easy – place the dates and sultanas in a small bowl and pour over the hot tea. Leave to steep until cool then add the malt extract, salt, sugar, mixed spice, butter and eggs – in fact everything except the flour.

I then use a stick blender to blitz everything together to a runny batter.

Fold in the sieved flour and mix well then divide the mixture between the two tins.

Bake for 1 hour to 1 hour 15 minutes until the cakes are firm and springy to the touch.

Take from the oven – place on cooling trays and leave to go cold in the tins.

For the best malt loaf – transfer to a tin for 2-3 days to ripen.

Served sliced with butter.

TIP. Try the finely grated zest of an orange or lemon to enhance the flavour. Use the juice too but then reduce the amount of tea used for soaking the fruits.

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