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From the Guardian and just like I remembered from when I was a kid getting home from school absolutely starving!

9 tbsp malt extract (Maltexo in NZ), plus a little extra to glaze
2 tbsp treacle
50g soft brown sugar
150ml strong tea
200g dried prunes or other dried fruit
125g plain white flour
125g wholemeal flour
6 tsp baking powder
½ tsp salt

Stir together the malt extract, treacle, sugar and tea, then add the dried fruit. Leave to soak for 15 minutes.
Line a 10x20cm loaf tin with paper and heat the oven to 180C/350F.
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, until a skewer comes out cleanish (the top will bow, don't worry!).
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. If you can ;-)

Diagnosis Dec 1998 OMS Feb 2010 Retreat Feb 2012
YUM must try!

LOVE malt loaf
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