Cherry and Black Pepper Malt Loaf

An unusual take on the traditional malt loaf, this dried cherry version has an added daring addition of black pepper for heat and complexity. Slice and serve spread with some good salted butter for a teatime treat.

You can eat it straight away if wished, but I find it’s best if kept wrapped in baking parchment for a couple of days before enjoying, which allows the flavours and stickiness to intensify.