Prue's malt loaf from The Great British Bake Off - A Bake for All Seasons (page 246) by Paul Hollywood and Prue Leith and The Great British Bake Off

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

    Let age one to two days.

  • anya_sf on November 13, 2021

    Make sure the sugar syrup doesn't cool too much before mixing and pouring or it won't come out of the pan. Initially eaten 2 days after baking, the malt loaf had a strong molasses flavor, which definitely needed to be balanced by a thick layer of butter or cream cheese. By the third day the flavors had mellowed more and we liked it better.

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