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Sticky Malt Loaf
You can eat immediately but if you wrap it for a couple of days it tastes better & stickier.
Add the fruit to the tea with one tbsp of malt.
Heat oven 150 degrees.
Add the remaining malt & sugar to the fruit mixture.
Add eggs & stir to combine.
Add flour, baking powder & bicar.
Pour into a tin.
Bake for 1 1/2 hrs.
Wrap in cling film & store for 2 days.
Cook along with #CookingSuperstar Holly from Holly’s Pinny