Malt Loaf - Deliciously Yorkshire
A classic teatime treat, this sticky Malt Loaf recipe from food write Elaine Lemm is delicious smothered in butter at any time of the day and uses a mix of prun
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Cooking tools:
- Loaf pan
- Parchment paper
- Oven
- Kettle
- Mixing bowl
- Fine-mesh sieve
- Spoon
- Measuring spoon
- Measuring cup
- Kitchen scale
- Skewer
- Chef's knife
- Cutting board
- Plate
Ingredients
- 150 ml strong, hot Yorkshire Tea
- 175 g malt extract, divided
- 2 tablespoons black treacle
- 50 grams dark brown sugar
- 100 grams prunes coarsely chopped
- 50 grams dried figs, coarsely chopped
- 50 g dried mixed fruit
- 120 g plain flour and 120 grams wholewheat flour, mixed
- 3 teaspoons baking powder
- 1/2 teaspoon sea salt flakes
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