Preheat the oven to 150C/300F/gas mark 2
Use a 900g/2 lb loaf tin.
This loaf is cooked covered with a weighted lid to give the traditional malt bread texture and shape.
Grease and line the loaf tin. Grease the underside of a baking sheet. Sift the flour and baking powder together in a bowl. Stir in the sultanas. Slowly heat together the demerara sugar and malt extract. Do not boil. Pour on to the dry ingredients. Add the sour cream and apple juice and beat well. Turn the mixture into the prepared tin. Cover with the baking sheet, greased side down. Place a weight on top. Bake in the oven for about 1 1/2 hours. Turn out and cool on a wire rack. Taste improves with keeping.
