Malted Fruit Teabread

Malted Fruit Teabread

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Fruit loaves keep well and the flavour actually improves if they are kept for a day or two before eating. Malt is the raw material from which beer and malt whisky are made and it's this that makes this sticky cake particularly moreish. Serve thinly sliced and spread with butter.
Calories: 1594


  • 8 oz self-raising flour
  • pinch of salt
  • 2 tbsp dark soft brown sugar
  • 6 oz mixed dried fruit
  • 2 tbsp golden syrup
  • 2 tbsp malt extract
  • 1/4 pint fresh milk


  • Grease a 900 ml (2 pint) loaf tin and line the base and sides with greaseproof paper.
  • Put the flour, salt, sugar and fruit in a bowl and mix together. Make a well in the centre.
  • Put the syrup, malt extract and milk in a saucepan and heat gently until melted. Pour into the well in the centre of the dry ingredients, then beat thoroughly together. Add a little extra milk, if necessary, to make a fairly sticky consistency.
  • Turn the mixture into the prepared tin and bake at 170°C (325°F) mark 3 for about 1 1/4 hours. Turn out and leave to cool on a wire rack. When completely cold, wrap in greaseproof paper and foil and store for 1 day before eating. Serve sliced, spread with butter.


makes 10 slices
Calories: 1594 kcal
Carbohydrates: 345 g
Protein: 38 g
Fat: 10g
Saturated Fat: 4 g
Cholesterol: 14 mg
Sodium: 124 mg
Potassium: 1655 mg
Fiber: 22 g
Sugar: 152 g
Vitamin A: 238 IU
Vitamin C: 2 mg
Calcium: 496 mg
Iron: 6 mg
Dishes Bread
Cuisine British
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