Sticky Malt Loaf
A dark, chewy tea loaf with raisins and malt extract, baked low and finished with a glossy malt glaze while still warm.
Prep 15 min · Cook 50 min · Total 2 hr 5 min · Makes 1 8-by-4-inch loaf (8 slices)
Ingredients
- 1 tablespoon butter
- 1/2 cup hot black tea, like PG Tips
- 1 1/4 cup plus 1/2 teaspoon malt extract, divided
- 1/2 cup sugar
- 1/2 cup raisins
- 2 eggs, beaten
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- Pinch of salt
Directions
- Move the oven rack to the middle position, then heat the oven to 300 degrees F. Coat an 8- by 4-inch loaf pan with butter and put it aside.
- In a mixing bowl, stir together the tea, 1 1/4 cup malt extract, sugar, and raisins until everything is evenly combined. Pour in the beaten eggs and stir once more.
- In another bowl, whisk the flour, baking powder, and salt. Combine the dry mixture with the wet mixture, then transfer the batter to the prepared loaf pan.
- Bake for about 50 minutes, until the loaf is browned and a slender knife poked into the center comes out clean. While the loaf is still warm, drizzle the remaining 1/2 teaspoon malt extract over the top and let it cool. Take it out of the pan, cut into slices, and serve.