Sticky Malt Loaf (English)

Malt loaf is one of my quintessential childhood memories; a lovely filling snack after school when my Granny would cut thick slices of the sticky loaf and smother it in butter to keep us going until dinner time. My love of malt loaf has never left me; the problem is the loaf is so moreish I can never stop at one slice. This recipe uses a mix of dried prunes, figs, and some dried fruits, as I find they make an even stickier cake, but adjust the dried fruits to what you like. It is so easy to make, but be warned, this malt loaf is seriously addictive.

2 tea bags, preferably Yorkshire Tea
¾ cup malt extract, divided
2 Tbsp. molasses or black treacle
¼ cup dark brown sugar (50 g)
¾ cup prunes, coarsely chopped (100 g)
½ cup dried figs, coarsely chopped (50 g)
½ cup dried mixed fruit, such as; currants, raisins or sultanas
1 cup all-purpose flour, unbleached (120 g)
1 cup whole-wheat flour (120 g)
3 tsp. baking powder
½ tsp. kosher salt

To Serve:
butter, optional

Pour ¾ cup (150 mL) of boiling water over the tea bags and let the tea steep for 10 minutes to create a good strong brew.

Remove the tea bags, then add 9 Tbsp. of malt extract (keep the remaining extract for glazing after the loaf is cooked), the molasses, brown sugar, and the dried fruits. Stir well and let to soak for 20 minutes.

Preheat the oven to 350°F (180°C/160°C fan, Gas Mark 4). Line a medium loaf tin (approximately 10x2 cm) with baking parchment.

Sieve the flour mixture and baking powder into a large baking bowl and add the salt. Add the soaked fruits and tea and mix thoroughly to create a thick batter.

Pour the batter into the prepared loaf tin and bake in the center of the oven for 20 minutes.

Lower the heat to 325°F (165°C/140°C fan, Gas Mark 3) and cook for a further 40 minutes. The loaf is cooked when pierced with a skewer or toothpick and it comes out just about clean.

Take the loaf from the oven and pour the remaining malted extract over the loaf while it is warm and leave the loaf to cool in the tin.

Wrap the loaf in paper and leave it to mature for 4-5 days. In this time, the loaf will soften and become lovely and sticky.

To serve, cut into thick slices and smear with butter. If the loaf feels a little hard, warm it gently for 10 seconds in a warm oven for 5 minutes.

Makes 10 servings.