Malt Loaf


  1. 8oz (225g) mixed dried fruit.
  2. 4oz of demerara sugar, can use granulated.
  3. 1/4pt of hot tea.
  4. 1 rounded tablespoon of orange marmalade.
  5. 8oz (225g) self-raising flour.


  • Put the dried friut marmalade and sugar in a bowl and pour the hot tea over,
    stir well and leave to stand overnight.
  • The next day, add the beaten egg, and flour and mix well.
  • Pour into a well greased loaf tin and bake at 180C 170C for fan oven or gas mark 4 for 50 to 60 minutes, until golden brown.
  • This malt loaf is better if kept for one day before eating.
  • Result moist and gorgeous

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