If your kids go mad for malt loaf in their pack-ups, the chances are they'll love this (it goes down equally well with the grown-ups in our house, too). This recipe uses cups, so you don't even need to get the measuring scales out. See if your children can guess the secret ingredient...
- 2 cups Shreddies (yes, as in the breakfast cereal)
- 2 cups dark brown sugar (light brown would work but dark makes it more caramelised)
- 1 and a half cups of dried fruit of your choice (we used raisins)
- 2 cups of milk
- 2 cups of self-raising flour
1. In a large bowl, put the Shreddies, milk, sugar and dried fruit. Mix and set aside for an hour or longer to soak.
2. Pre-heat the oven to 180c/160c fan/gas 4 and grease a 1 lb loaf tin well (especially the corners).
3. Add the self-raising flour to the mixing bowl and stir well. Pour the mixture into the tin.
4. Bake for 40 - 50 minutes depending on how fierce your oven is. It should be golden on top and a skewer/cocktail stick should come out clean from the centre.
5. Leave in the tin to cool for a few minutes, then move to a wire rack. Delicious with butter and a cup of Yorkshire Tea.
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