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Fruity Malt Loaf
This is best eaten a few days after you make it.
Heat oven 150 degrees.
Mix together tea, Malt, sugar & fruit.
Add eggs & mix through.
Stir in the flour, baking powder & bicarb.
Pour into a tin.
Bake for 50 mins.
Remove from the oven & brush with some malt.
Allow to cool.
Wrap in cling film for 2 days before eating.
Cook along with #CookingSuperstar Holly from Holly’s Pinny