Sticky malt loaf

ingredients

• • 170 millilitre strong hot tea
  • 170 gram malt extract (see tip), plus 1 tablespoon extra
  • 3 tablespoon molasses
  • 2 tablespoon butter, melted
  • 300 gram raisins, stalks removed
  • 1/2 cup brown sugar
  • 1 egg, beaten
  • 1 cup self-raising flour
  • 1/4 teaspoon salt

method

• • 1

    Preheat the oven to 160°C. Line a 12cm x 22cm loaf pan with baking paper.

  • 2

    In a large bowl or glass jug, mix together the tea, malt extract, molasses and butter. Add the raisins and sugar. Stir to combine and set aside for 10 minutes to cool.

  • 3

    Mix the beaten egg into the cooled mixture. Sift over the flour and salt, stirring gently to combine. Pour into the prepared loaf pan. Bake for about 1 hour in the preheated oven, or until a skewer inserted into the centre comes out clean (it will sink a little in the middle).

  • 4

    Warm the extra malt extract for 10 seconds in the microwave and brush over the top of the loaf while it is still hot to create a shiny glaze. Set aside to cool in the pan.

  • 5

    To store the loaf, wrap in baking paper, then a layer of tinfoil. This loaf benefits from being stored for a day or two before slicing and freezes well. Slice and serve buttered.

notes

• Malt extract is usually found in the health/nutrition section of the supermarket. PER SERVE: Energy: 319kcal, 1336kj Protein: 4g Fat: 4g Saturated fat: 2g Cholesterol: 28mg Carbohydrate: 67g Fibre: 2g Sodium: 283mg