A little bit malty, a little bit gooey, packed with fruit and perfect slathered in butter!
Ingredients. Makes one loaf in a 2lb loaf tin
150ml Apple Juice
75g Soft Dark Sugar
200g Malt Extract
2tblsp Golden Syrup
100g Raisins
100g Granny Smith Apple, diced (it's about 1 good sized apple)
1 Egg, beaten
250g Plain Flour
1.5tsp Baking Powder
2tsp Ground Ginger
Method
1. Gently warm the apple juice in a saucepan, add the sugar, malt extract and golden syrup. Bring up to near boiling point and remove from the heat. Add the raisins and leave for an hour
2. Set the oven to 160º (no fan) and line a 2lb loaf tin with baking paper
3. Whisk the egg in to the mix then add the rest of the dry ingredients and stir to fully combine
4. Pour into the loaf tin and pop in the oven for 45-50 minutes. Check with 10 minutes to go and cover with foil if starting to brown too quickly. This loaf will be denser and gooier than normal so an inserted skewer will come back not entirely clean – just ensure it’s not raw
5. Remove from the oven and cover with foil to cool completely in the tin
6. Keep wrapped in baking paper and foil for a day or two before eating if you can, but it can be devoured immediately with lashing of butter if needed
7. Enjoy!
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