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Week One of Great British Bake Off featured the malt loaf for the technical challenge. I tried to incorporate as many ingredients from Prue Leith's recipe. I used plum brandy soaked in raisins. For the malt component, I used Nikka Coffey Malt Whisky and a marzen beer, a malty style. Enjoy your liquid malt loaf!

For the drink:

-1 1/4 oz plum brandy (Etter) soaked in a handful of raisins

-1/2 oz Nikka Coffey Malt Whisky

-1/3 oz fresh lemon juice

-1/3 oz simple syrup

-2 dashes angostura bitters

-Egg white

3 oz Marzen beer (Rothaus-Brau Eis Zapfle)


Cocoa powder



Add a handful of raisins to your plum brandy, muddle, and allow to steep for one day. Place your martini glass in the freezer. Carve your GBBO mold. Add the drink ingredients except the beer to a cocktail shaker. Shake for 45 seconds. Add ice and shake for 20 seconds. Pour through a Hawthorne and fine mesh strainer into your glass. Allow to settle for about one and a half minutes. Top with the marzen beer. Garnish with cocoa powder using your mold.


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