Sticky Malt Loaves
This delightful tea bread recipe is a comforting treat that's perfect for a cozy afternoon snack or to enjoy with a cup of tea. Filled with a mix of dried fruits and a hint of malt sweetness, this moist and flavorful bread is an easy-to-make gem that will fill your kitchen with welcoming aromas as it bakes. Brushed with a final glaze of malt for a lovely finish, this tea bread is best enjoyed wrapped up and left to develop its sticky goodness over a few days. Slice it up, toast it, or simply enjoy with a dollop of butter for a delightful treat.
— Constant Cookbook
Ingredients
- sunflower oil , for greasing
- 150ml hot black tea
- 175g malt extract , plus extra for glazing (see tip)
- 85g dark muscovado sugar
- 300g mixed dried fruits
- 2 large eggs , beaten
- 250g plain flour
- 1 tsp baking powder
- ½ tsp bicarbonate of soda
Instructions
- Heat oven to 150C/130C fan/gas 2. Line the base and ends of two greased 450g/1lb non-stick loaf tins with strips of baking parchment.
- Pour the hot tea into a mixing bowl with the malt, sugar and dried fruit. Stir well, then add the eggs.
- Tip in the flour, then quickly stir in the baking powder and bicarbonate of soda and pour into the prepared tins. 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 tins. If you can bear not to eat it straight away, it gets more sticky after wrapping and keeping for 2-5 days. Serve sliced and buttered, if you like.
Cook Time
50M
Prep Time
PT15M
Yield
MAKES 2, each cuts into 10 slices
Nutrition
- Calories: 140 calories
- Fat Content: 1 grams fat
- Carbohydrate Content: 31 grams carbohydrates
- Sugar Content: 22 grams sugar
- Fiber Content: 1 grams fiber
- Protein Content: 3 grams protein
- Sodium Content: 0.17 milligram of sodium
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