Recipe taken from Beer and Veg by Mark Dredge, published by Dog ‘n’ Bone Books (£18.99)
Photography by Stephen Conroy © Dog ‘n’ Bone Books
“Malt loaf is a squidgy and sticky bread/cake that’s loaded with dried fruit and made with malt extract. A lot of recipes call for the fruit to be soaked in black tea, but I’m soaking mine in beer to enhance the malt flavours. I use a Dark Mild which is sweetly malty and biscuity, but any dark, sweeter ale or lager will work well in this (avoid hop or roast bitterness, though). This loaf was better the day after I made it and stays good—improves, even—for a few days in an airtight container. It’s common to eat it with butter spread on top. It’s also good toasted, with almond butter.
Eat it with barley wine, Belgian Quadrupel, or a cup of tea.”