Cinnamon & raisin malt loaf, bramley apple, cinnamon, muscovado sugar, butter, cinnamon, red wine.
Serves: 2 Preparation: 30 minutes
One of my favourite things in the world is cinnamon and raisin malt loaf. I have such a passion for the toasted cinnamony goodness, dripping with butter. Oh my! I had a flash of inspiration this morning when working on another apple dish and created this to use up the leftover apple and discovered this crispy, melty, spicy little pot of yumminess.
1) Thinly slice the malt loaf and press into a pre-buttered timbale case to form a shell.
2) Peel and core the apple and dice the flesh. Add to a milk pan with a teaspoon of brown sugar, a teaspoon of cinnamon and a teaspoon of butter. Stir through and cook for 5 minutes, add a tablespoon of red wine, cook for a further 5 minutes and then spoon into the malt loaf cases. Butter the malt loaf lid and press it down, butter side facing up.
3) Bake for 15 minutes at 180 degrees and serve hot.