Monday, 16 June 2014

MALT LOAF

This recipe is thanks to my auntie whose house is right at the back of ours meaning we’re always swapping things we’ve made over the fence. She gave me a few slices of this loaf cake the other day and it was delicious. When I asked her for the recipe I couldn’t believe how flipping easy it was and also that it included bran flakes, which add to its mellow richness. You’ve got to make this cake, not only for the ease but also for how amazing it makes the house smell when baking. And also how tasty it is. You could even have a slice or two for breakfast, it does after all contain bran flakes and milk.

*This recipe uses all the same measurements from 1 cup. Either use the exact (American) cup measurements or a small teacup*

1 cup of bran flakes soaked in 1 cup of milk for 1 hour
1 cup of self raising flour
1 cup of golden caster sugar
1 cup of sultanas or raisins
Pinch of cinnamon
Small grating of nutmeg (or pinch of ground nutmeg)

Preheat oven to fan160/180c/4. Grease and line a 1” loaf tin.


Mix all the ingredients together in a bowl then spoon into the tin. Bake for about 40-50 minutes until golden and springy and a skewer inserted into the cake comes out clean. Leave to cool in the tin for 5 minutes before removing and leaving to cool on a wire rack. Keep the cake in an airtight container, it tastes just as good (if not better) after a few days. 


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