rennick
QR Code
Listen
Pdf
Heat oven to 150C/130C fan/gas 2. Line and grease a non-stick 2lb (900g) loaf tin with baking paper.
Pour the hot tea into a mixing bowl with the malt extract, sugar and sultanas. Stir well, then add the beaten eggs.
Tip in the flour, then quickly stir in the baking powder and bicarbonate of soda and pour into the prepared tin.
Bake for 50 mins until firm and well risen. While still warm, brush with a little more malt to glaze and leave to cool.
Remove from the tin after 20 minutes. This malt loaf gets wonderfully sticky after 2-5 days. Wrap in greaseproof paper and foil and keep in an airtight tin.
Serve sliced and buttered.
Loading...