Date malt loaf from Crumb: The Baking Book (page 38) by Ruby Tandoh

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute golden raisins, raisins, or currants for dates; and brown ale, porter, or stout for the tea.

  • Frenchfoodie on June 06, 2022

    Delicious recipe; the loaf is less squidgy than some I’ve tried but still moist, slicable and great with a good cup of tea. One I’ll definately repeat.

  • TrishaCP on February 28, 2020

    I completely messed up the bake on this, but this still came out great. (I started with too high a temperature but pulled it out before it was done.) I had to go online to get the malt extract because even the “health” stores around me didn’t carry it, but I look forward to more of Ruby’s bakes that call for this ingredient.

  • anya_sf on September 10, 2018

    I don't always like date bread, but tried this based on the positive reviews. I loved it! It was done in 60 minutes and next time I'd check 5 minutes sooner. In a 9x5" pan, the loaf isn't very tall; it might look nicer in an 8x4" pan. Served with salted butter, as instructed - recommended.

  • Lepa on September 01, 2016

    RT really undersells this little gem. I had low expectations going in but WOW, it's delicious. I found that 60 minutes was just right and any longer would have dried the loaf out. I took extra care to cut the dates very fine and I soaked them in the warm malt/butter sauce for a few minutes before stirring in the flour.

  • Breadcrumbs on February 27, 2015

    p. 38 - RT describes this as a squat heavy little loaf that's densely chewy, deeply malted, heavy with fruit with almost a toffee flavour. Yum! Prepared in a loaf tin and calls for 150g malt extract and 150g of dates.

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