Method
Step 1:
Preheat oven to 150°C/130°C/Gas 2. Line the base and ends of two greased 1lb non-stick loaf tins with strips of baking parchment
Step 2:
Pour the hot tea into a mixing bowl with malt, Truvia and dried fruit. Stir well, and then add the eggs.
Step 3:
Tip in the flour, then quickly stir in the baking powder and bicarbonate of soda and pour into the prepared tins. Bake for 50 minutes until firm and well risen. While still warm, brush with a little more malt to glaze and leave to cool.
Step 4:
Remove from the tins. Loaves get stickier after wrapping and keeping 2-5 days. Serve sliced and buttered, if you like.
Ingredients
- 150ml Hot black tea
- 175g Malt extract (plus extra for glazing)
- 30g Truvia calorie free sweetener
- 300g Mixed dried fruit
- 2 Large free range egg(s)
- 250g Allinson's Plain White Flour
- 1 tsp Baking powder
- 1/2 tsp Bicarbonate of soda
Utensils
- 2x 1lb non-stick loaf tins
- Mixing bowl
- Pastry brush
- Baking parchment
Nutritional Information
per 22g- 124cal Energy
- 0.8g Fat
- 0.2g of which Saturates
- 27g Carbohydrates
- 15g of which Sugars
- 4.2g Protein
- 0.18g Salt
Recipe Reviews
Tried this malt loaf recipe for the first time and took them in to my work for my colleagues to be guineapigs and the feedback I got was that I should have made more and when was I going to do it again.....my colleagues are super critical so I took this to mean that the loaves are excellent and having a small slice myself(it was all I was allowed) I can agree they are excellent. They are super easy and thus has become my go to recipe for malt loaf.
Made this cake today and everybody enjoyed it, I didn't have Truvia sweetener but instead used 3 teaspoons of Aldi Stevia powdered sweetener and it worked a treat. Will definitely be making it again
Ingredients
- 150ml Hot black tea
- 175g Malt extract (plus extra for glazing)
- 30g Truvia calorie free sweetener
- 300g Mixed dried fruit
- 2 Large free range egg(s)
- 250g Allinson's Plain White Flour
- 1 tsp Baking powder
- 1/2 tsp Bicarbonate of soda
Utensils
- 2x 1lb non-stick loaf tins
- Mixing bowl
- Pastry brush
- Baking parchment
Nutritional Information
per 22g- 124cal Energy
- 0.8g Fat
- 0.2g of which Saturates
- 27g Carbohydrates
- 15g of which Sugars
- 4.2g Protein
- 0.18g Salt