Makes two 450g (1 lb) loaf cakes that are very malty and very moreish. I have converted this recipe from a very old one of mine that I have been making for more than 40 years. Serve sliced and spread with butter.
Try spreading a tablespoon of malt over the hot cake, this makes for a very sticky cake, but it is nice.
Wrap the cakes in foil when they are cold and store in an airtight container to mature for two to five days.