Alive and Cooking

Malt Loaf

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(Makes 2 x 1lb loaves (450g)
225g sultanas
225g raisins
75g butter
290ml water
340g self-raising flour
½ tsp bi-carb soda
Pinch of salt
225g soft dark brown sugar
2 large eggs, beaten
2 tbsp barley malt extract


Preheat oven to 175°C. Grease and flour 2 x 1lb loaf tins.

Put the sultanas, raisins, butter and water together into a large saucepan. Bring to the boil and simmer for 5 minutes. Allow to cool a little.

In a large mixing bowl, combine the flour, bicarb of soda and salt together. Stir through the sugar.

Pour warm fruit mixture into the flour mixture and stir through.

Mix together the beaten eggs and malt extract. Stir this through the flour mixture.

Pour into the prepared tins and bake for 45 minutes, or until a skewer comes out clean. Allow to cool in the tin for five minutes.

Malt Loaf