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An ambitious trio of orange-thyme puffs, pear-malt millefeuilles, and blackberry-lemon verbena crème brûlée custard tarts using homemade puff pastry.
A super-moist chicken marinated in spiced ale and malt extract, then roasted upright over a beer can for flavor.
Bake a dried fruit-packed treacly malt loaf with malt extract, treacle, and sultanas for a classic afternoon snack.
Kneaded dough is shaped into classic pretzel knots, boiled in bicarbonate water, and finished with orange glaze or salt.
A moist dark ale chocolate cake baked in a loaf tin, topped with chocolate icing and malted whipped cream.