Today’s foodie interlude for the bank holiday was to bake a malt loaf, I’ll need to let in rest in a tin for a couple of days before it will be at its best. All sticky and juicy, I experimented slightly as the recipe said syrup but I had run out so substituted treacle and honey instead. Hopefully the flavour will be ok. The recipe makes a 2lb loaf tin.
Ingredients
- 8oz Self-raising flour
- Pinch of salt
- 2tbsp Dark brown sugar
- 6oz Dried fruit
- 2tbsp Syrup or Treacle or Honey 2tbsp Malt extract
- ¼ pint milk
Method
Put the flour, salt, fruit and sugar in a bowl, then place the milk, malt and syrup (or whatever you are using) in a pan, melt together and then mix in to the flour. Beat until thoroughly mixed, pour into a greased and based lined loaf tin and bake for approx 1 1 ¼ hour @ 170 degrees. Cool on a wire rack, when cool wrap in foil and store for a couple of days until sticky if you can wait that long. Serve in thick slices, buttered if preferred.
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