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Messages: 1 - 4 of 4
  • Message 1. 

    Posted by toni43 (U15242345) on Friday, 27th April 2012

    hi all..

    have made the sultana and malt loaf .. please can u tell me if its ment to be stodgy inside .. it did rise properly but as i put a skewer in it it was still undercooked to me .so put back in oven for a while .. its still very moist on the inside and a little over done on the outside but still dosent seam to be cooked for me... can u please advise .. followed recipie to a tee.. but something to me is not rite ..

    many thanks

    toni curtis

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  • Message 2

    , in reply to message 1.

    Posted by Dee (U3082905) on Friday, 27th April 2012

    malt loaves are generally a bit sticky inside & denser than most cakes. They are generally meant to be eaten with butter or even cheese & aren't a dainty crumbly morsel like a madeira.

    Would really help if you could post a link to the recipe though.

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  • Message 3

    , in reply to message 2.

    Posted by toni43 (U15242345) on Sunday, 29th April 2012

    i got the recipie from mary berry's ultimate cake book 2nd edition.. ..have used a lot of her recipies but none came out like this one

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  • Message 4

    , in reply to message 3.

    Posted by Alison Wright (U14267575) on Sunday, 29th April 2012

    This is from Mary Berry's Baking Bible - is it the same recipe? The blogger explains the loaves should be left for a few days before eating.


    Report message4

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