Malt Loaf

This recipe has been handed down over the years probably because it is an easy bake and really tasty! Its perfect for when you want to knock up a quick cake to eat on the run, on a picnic or on the beach. You only need an oven, a mixing bowl and a mug – no scales needed.
To me it conjures pictures of a picnic on the beach on the Isle of Wight with the sun appearing and disappearing through the clouds. Sand castles, ice cold sea, ham sandwiches and buttered malt loaf. This recipe has truly proved to stand the test of time.

Choose a tea cup or smallish mug to make a 900g loaf
 Utensils: a 900g loaf tin lined with a loaf tin liner (or well greased and base lined)
Makes 1 loaf
1 cup/mug self raising flour
1 cup sugar (any that you have in the cupboard
1 egg (beaten in the mug) then top up with milk to make a full cup
1 tbsp black treacle
half a cup of sultanas

Pre heat the oven to 150C fan/170 non fan.
Put all the dry ingredients into a bowl, add the milk and egg mixture. Mix together well then pour into the loaf tin. Place in the oven for 1 hour, then check that a skewer comes out clean (or a cocktail stick !). Leave in the tin to cool for 30 mins then turn out onto a wire rack.

Try to leave it to cool before you eat it – its nice spread with butter or solo if you are slcing on the beach. Enjoy !


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