Cutting a slice of malt loaf... is there a knack?

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Fnaar

Smutmaster General
Location
Thumberland
Miss Goodbody and I occasionally have bread-making sessions together. She is most complimentary about how I knead those baps!
 

threebikesmcginty

Corn Fed Hick...
Location
...on the slake
Miss Goodbody and I occasionally have bread-making sessions together. She is most complimentary about how I knead those baps!

Have you tried her oven bottom muffins?
 

subaqua

What’s the point
Location
Leytonstone
Does ... not ... compute! :whistle:

Why go to all that effort to make something which is only 'almost as good' as the real thing? :wacko:

If you had said 'much better' then it would have been worth it.


have to start somewhere. the only reason not as good is that it doesn't keep for as long. not that that is a big problem in our house.if my 7 yr old could get to the knives he would demolish slabs of it. buttered or unbuttered .

any ideas what to use to allow it to stay squidgy and sticky longer than 2 days ( yeah I know but it was the size of 8 soreens !)
 

ColinJ

Puzzle game procrastinator!
have to start somewhere. the only reason not as good is that it doesn't keep for as long. not that that is a big problem in our house.if my 7 yr old could get to the knives he would demolish slabs of it. buttered or unbuttered .

any ideas what to use to allow it to stay squidgy and sticky longer than 2 days ( yeah I know but it was the size of 8 soreens !)
I think the 'just eat it all' approach is the correct one! :thumbsup:
 

Mattonsea

Über Member
Location
New Forest
I can't usually get it up on my own, but Miss Goodbody always gets a good rise out of it.
yep but it does need beating down ...
 

betty swollocks

large member
This is how (and where) to eat a malt loaf:
DSC01028 copy.JPG
 
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