Sticky Malt Loaf

This, being a very rich yeast dough, takes a long time to rise but, provided you're not in a hurry, is very simple. When making two loaves, the easiest way to make sure you have the same amount of mixture in both tins is to place both the tins on balance scales – one where the weights should normally go and one on the scale pan – then you can balance the mixture perfectly. If you want to you can make one loaf by halving the ingredients exactly but we found two disappeared very quickly.

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This recipe is taken from Delia Smith’s Book of Cakes.

Method

First sift the flour, salt and yeast into a bowl and stir in the sultanas. Then put the sugar into a glass measuring jug and pour in 8 fl oz (225 ml) hand-hot water and stir well. Now combine the malt extract, treacle and butter or margarine together in a small saucepan and heat gently until the fat melts. Then take the pan from the heat and leave it until it's just warm.

Next pour the warm water mixture and barely warm syrup mixture on to the flour and mix very thoroughly to a soft, sticky, dough. Now spoon an equal quantity of the mix into the prepared tins. Level off the mixture, using the back of a spoon, or the back of your hand. Place the tins in a large, oiled plastic bag. Trap a little air in the bag so it balloons up and the plastic is not in contact with the top of the tins. Then seal the bag and leave in a warm place to rise to the top of the tins. This can take between 2 and 5 hours, depending on the warmth. Then bake the loaves at gas mark 5, 375°F (190°C) for 40 minutes.

Turn the loaves out of the tins and tap the bases – they should sound hollow. If not, return them to the oven upside down without the tins for a further 5 minutes. Then brush the loaves with honey or golden syrup and leave them to cool on a wire rack before slicing and buttering.