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Sticky Malt Loaf
About the author: Sydney Oland lives in Somerville, Mass. Find more information at sydneyoland.com (or read eatingnosetotail.com)
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Sticky Malt Loaf
About This Recipe
| Yield: | Makes 1 loaf |
| Active time: | 15 minutes |
| Total time: | 1 hour 5 minutes |
| Special equipment: | 8- by 4-inch loaf pan |
| This recipe appears in: | British Bites: Sticky Malt Loaf |
Ingredients
- 1 tablespoon butter
- 1/2 cup hot black tea (like PG Tips)
- 1 1/4 cup plus 1/2 teaspoon malt extract, divided
- 1/2 cup sugar
- 1/2 cup raisins
- 2 eggs, beaten
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- Pinch of salt
Procedures
-
1
Adjust oven rack to middle position and preheat oven to 300°F. Butter an 8- by 4-inch loaf pan and set aside. In a mixing bowl, combine tea, 1 1/4 cup malt extract, sugar, and raisins and mix until ingredients are well combined. Add beaten eggs and mix again.
-
2
In a separate bowl, whisk together flour, baking powder, and salt. Mix wet and dry ingredients together and pour batter into loaf pan. Bake until loaf is brown and a thin knife inserted into the center of the loaf comes out clean, about 50 minutes. Sprinkle remaining 1/2 teaspoon of malt extract over loaf while it is warm and allow to cool. Remove from pan, slice, and serve.
