Banana cupcakes
Bake a batch of these dainty banana and white chocolate cupcakes from Good Food reader, Mita Patel. They are perfect for afternoon tea or a bake sale
Malt loaf
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Makes 2, each cuts into 10 slices
Skip to ingredients
- sunflower oilfor greasing
- 150ml hot black tea
- 175g malt extractplus extra for glazing (see tip)
- 85g dark muscovado sugar
- 300g mixed dried fruit
- 2 large eggsbeaten
- 250g plain flour
- 1 tsp baking powder
- ½ tsp bicarbonate of soda
Nutrition: per serving
- kcal140
- fat1glow
- saturates0g
- carbs31g
- sugars22g
- fibre1g
- protein3g
- salt0.17glow
Method
step 1
Heat oven to 150C/130C fan/gas 2. Line the base and ends of two greased 450g/1lb non-stick loaf tins with strips of baking parchment.
step 2
Pour the hot tea into a mixing bowl with the malt, sugar and dried fruit. Stir well, then add the eggs.
step 3
Tip in the flour, then quickly stir in the baking powder and bicarbonate of soda and pour into the prepared tins. Bake for 50 mins until firm and well risen. While still warm, brush with a little more malt to glaze and leave to cool.
step 4
Remove from the tins. If you can bear not to eat it straight away, it gets more sticky after wrapping and keeping for 2-5 days. Serve sliced and buttered, if you like.
