Pro Tips

• I have made this as both mini loaves and full size and it comes out great either way

• The mixture will be very runny once you have combined all your ingredients but don't worry as that is how it's supposed to be

• The loaves will not rise very much so take that into account when filling your tin or mini loaf tray and fill to 3/4 full

• Whilst making mini loaves make sure your sultanas stay evenly distributed throughout the batter by stirring regularly otherwise your early loaves will have no sultanas and the last ones will be chock full of them!

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Ingredients

100g plain flour

100g plain wholemeal flour

1 teaspoon baking powder

1 teaspoon ground mixed spice

225g sultanas

175g barley malt extract

2 tablespoon honey

2 large eggs, lightly beaten

150ml cold black tea

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How to make it:

Preheat the oven to 150oC

Grease either a mini loaf tray or a 900g/2lb (23x13x7cm) loaf tin

Put the plain flour, wholemeal flour, baking powder, mixed spice and sultanas into a large mixing bowl and stir to combine

Measure the malt extract and honey into a small saucepan and place over a low heat. As soon as the mixture becomes runny, take it off the heat, do not allow it to boil

Pour the cold black tea, beaten eggs and malt mixture into the bowl of dry ingredients and mix until fully combined

Spoon the mixture into the mini loaf tray or loaf tin

Place in the preheated oven and bake for 45-50 minutes for mini loaves or 1 hr 15 mins to 1 hr 30 mins until a skewer inserted comes out clean

Leave the malt loaves to cool in the tin for around 10 minutes and then turn out to cool completely on a wire rack. If you leave them overnight, they will be lovely and sticky by the morning!

Makes 10-12 mini loaves or 1 full size loaf

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