Fruity malt loaf
This is right old school, but makes a great Sunday afternoon snack, of course washed down by a cup of tea. Julie found this recipe hidden inside a book dating back years, but it still passes the test of time. It’s great with melting butter and has an array of textures, such as the outer crunch and soft fruity middle. It’s easy to put together, has a good shelf life and is perfect for anyone just popping by.
Servings:
Ingredients
- 225 grams All bran (£0.90)
- 225 grams Caster sugar (£0.45)
- 200 grams Sultanas (£0.92)
- 150 grams Self raising flour (£0.15)
- 260 ml Milk (£0.21)
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Prep Time: 10 minutes
Cook Time: 1 hour
- Soak the all bran, sugar and fruit in the milk overnight.
- In the morning. Add the flour mixing well.
- Grease a loaf tin and put the mixture in the tin. Bake at 190 degrees for one hour.
- Allow to cool. Slice and serve with butter or jam, maybe both or on its own, but always with a nice cup of tea.
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Yum, totally forgotten about all bran malt loaf. Used to make one steeped in tea. Def trying this. Thanks so much for posting & good luck with the website
Thanks a lot Victoria, I hope you enjoy. Just tucking into a slice now 🙂