Light Bites Baking

David Atherton’s Sticky Malt Loaf

Malt loaf is a traditional British snack of malt-infused cake bread packed full of dried fruit. We like to serve it toasted and slathered in butter, alongside a strong cup of tea. David Atherton's version contains dried prunes, figs and raisins, making it even tastier and more nutritious!

15 minutes prep, 1 hour cook

Serves 12 slices

Ingredients

50g (2oz) prunes

50g (2oz) dried figs

50g (2oz) raisins

150g (5oz) malt extract, plus extra for brushing

2 tsp instant coffee granules

50g (2oz) soft brown sugar

50g (2oz) dark muscovado (brown) sugar

50g (2oz) cooked white rice

60g (2oz) strong white bread flour

150g (5oz) plain (all-purpose) flour

¼ tsp salt

1½ tsp baking powder

2 large eggs

Method

Preheat the oven to 180°C/Fan 160°C/Gas 4. Line a 20cm loaf tin with baking parchment.

Chop the prunes and dried figs into pieces the same size as your raisins and set all the dried fruit aside.

In a saucepan, gently heat the malt extract, coffee granules, 110ml water and the sugars until dissolved. Pour this into a beaker with the cooked rice and blend with a hand blender until smooth.

In a mixing bowl, combine the flours, salt and baking powder. Pour over the sugar mixture and combine before beating in the eggs. Finally, stir through the dried fruit to evenly distribute.

Transfer to the lined loaf tin and bake for 1 hour or until a skewer inserted in the middle of the cake comes out clean.

Allow to cool for 10 minutes before turning out onto a wire rack, then brush with malt extract. This is a sticky loaf, so my tip is to slice it with a sharp bread knife once cool. I store mine wrapped in baking parchment. It will last for up to 7 days, but after day 4 is best toasted.