Malt loaf Recipe

This is a traditional family recipe, slightly adapted by me, mainly to make it a bit less sweet. It’s not like that dark, claggy Soreen malt loaf that used to come wrapped in waxed paper; it’s much lighter and more cake-like, to the extent that it doesn’t need butter. In fact we have even had it for pudding with custard Finding malt extract was a challenge. Eventually a friend tracked some down for me in Holland and Barrett and posted it to me. Luckily the loaf doesn’t need much, so the jar will last a 450 g mixed dried fruit (I used sultanas, cranberries, and a few chopped dried 75 g 225 ml 340 g self-raising 1/2 tsp bicarbonate of pinch of 200 g soft brown 2 large 2 tbs malt…