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Silvereye's Malt loaf

"This loaf comes from my grandmother, Nora Miller, and was collected in a book of her recipes by my dad after she died," says Silvereye chef Sam Miller. "Nora was born in Oldham, Lancashire, and used to serve this to her husband, Norman, grilled and well buttered."

To request a recipe, email or send us a message via  Facebook. Please include the restaurant's name and address, as well as your name and address. Please note that because of the volume of requests we receive, we can only publish a selection in the magazine.

You'll need

100 gm (1½ cups) All-Bran cereal 150 gm (2/3 cup) caster sugar 100 gm golden raisins 100 gm currants 75 gm sultanas 300 ml milk 85 gm self-raising flour 15 gm (1½ tbsp) dark malt flour Butter, to serve


  • 01
  • Combine All-Bran, sugar, dried fruit and milk in the bowl of an electric mixer, cover and set aside to soak for 1 hour.
  • 02
  • Preheat oven to 180C, and butter a 7cm-deep, 9cm x 17cm loaf tin. Add flours and a pinch of salt to fruit mixture, then beat on low speed to combine (1-2 minutes). Transfer batter to loaf pan, spread evenly and bake until a skewer withdraws clean (50 minutes to 1 hour; cover top with foil if it starts to brown too quickly). Cool in tin (10 minutes), then knock tin on a board to release loaf and transfer to a wire rack until just warm (20-30 minutes). Slice and serve warm or toast and spread with butter.

Dark malt flour is available from select health-food shops and online at

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

April 2016

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