Malt loaf.

shopndrop

Cazzdevil wrote: »

Fool proof malt loaf:

225g/8oz plain flour
½ tsp bicarbonate of soda
1 tsp baking powder
225g/8oz sultanas
50g/2oz demerara sugar
175g/6oz malt extract
1 tbsp black treacle
2 eggs, beaten
150ml/5fl oz strained cold black tea

Method
1. Preheat the oven to 150C/300F/Gas 2. Grease and base line 2 x 450g/1lb loaf tins with greased greaseproof paper.
2. Measure the flour, bicarbonate of soda and baking powder into a bowl. Stir in the sultanas.
3. Gently heat the sugar, malt extract and black treacle together. Pour on to the dry ingredients with the beaten eggs and the tea. Beat well until smooth. Pour into the prepared tins.
4. Bake in the preheated oven for about 1 hour or until well risen and firm to the touch. Allow to cool for 10 minutes in the tins before turning out on to a wire rack to cool. These loaves are best kept for 2 days before eating.


This is the recipe I've been using for ages, it's from the BBC site and I can promise you it's absolutely delicious - but it's definitely best if you leave it to mature for a couple of days before cutting into it.

You can get malt extract at health food shops if there's one near to you...

I made this malt loaf yesterday and it was delicious. Really wanted to leave it for 2 days at least to mature but it smelt so good when it came out of the oven, I had to try it immediately, then dad came over to visit with mum, then all of a sudden it was nearly all gone!

One thing I did notice is that the sultanas all dropped to the bottom of the loaf. Does anyone know why this happened? Would like to make another one tomorrow but would prefer the fruit to be spread throughout the loaf.

motherkitty

I think the reason fruit sinks in a cake is because the fruit is too sticky or syrupy - seems to happen a lot with glace cherries. You need to wash the fruit first and this should help.
I have always made a kind of malt loaf (although it actually doesn't have any malt in it!) by soaking one mugful each of all bran, demerara sugar, dried fruit and milk together overnight. Next day add a mugful of sr flour, stir together well and bake in a loaf tin at about gas mark 4

purpleivy

I've been hunting on the Internet for malt loaf recipes. Glad to find this thread where there are some recipes that actually contain malt extract. So many of the recipes out there don't have any malt in them. How can they be called malt loaf?

Anyway, looking forward to trying a couple of these. 'Proper' ones seem to be yeasted. I'm not too worried about that, as long as it is sticky and has the 'malt' taste. I have malted flour from the mill, so I guess I could use that too.