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