STICKY MALT LOAVES
There's something very satisfying about a cup of tea with a slice of buttered malt loaf - this simple, good-for-you version makes two and improves on keeping
Provided by Sara Buenfeld
Categories Afternoon tea, Breakfast, Lunch, Snack, Treat
Time 1h5m
Yield Makes 2, each cuts into 10 slices
Number Of Ingredients 9
Steps:
- Heat oven to 150C/130C fan/gas 2. Line the base and ends of two greased 450g/1lb non-stick loaf tins with strips of baking parchment.
- Pour the hot tea into a mixing bowl with the malt, sugar and dried fruit. Stir well, then add the eggs.
- Tip in the flour, then quickly stir in the baking powder and bicarbonate of soda and pour into the prepared tins. Bake for 50 mins until firm and well risen. While still warm, brush with a little more malt to glaze and leave to cool.
- Remove from the tins. If you can bear not to eat it straight away, it gets more sticky after wrapping and keeping for 2-5 days. Serve sliced and buttered, if you like.
Nutrition Facts : Calories 140 calories, Fat 1 grams fat, Carbohydrate 31 grams carbohydrates, Sugar 22 grams sugar, Fiber 1 grams fiber, Protein 3 grams protein, Sodium 0.17 milligram of sodium
PRUE LEITH'S MALT LOAF
The key to a great malt loaf is in the fruit-soaking - either in the microwave if you're short of time, or overnight at room temperature. For maximum squidgy texture, wrap the finished loaf and leave it for a few days before eating.
Categories Cakes
Yield Makes 1 large loaf
Number Of Ingredients 12
Steps:
- Heat the oven to 170°C/150°C fan/325°F/Gas 3.
- Make the malt loaf. Place the tea bag in a jug and add the just-boiled water. Leave to brew for 5 minutes, then discard the bag.
- Tip the raisins and prunes into a microwave-safe bowl, then pour the tea over. Cover with cling film and pierce a few holes in the top. Microwave on full power for 4 minutes. Carefully remove the bowl from the microwave and remove the cling film. (Alternatively, soak the fruit overnight in a covered bowl.) Stir in the bicarbonate of soda, then leave the fruit to stand for 10 minutes.
- Pour the malt extract into a small pan with the treacle and sugar and cook, stirring continuously, over a low heat for 2-3 minutes, until the sugar dissolves. Remove from the heat and cool for 5 minutes.
- Sift the flour and baking powder into a mixing bowl and make a well in the centre. Add the warm malt mixture and the tea-soaked fruit and any soaking liquid. Fold everything gently together, then add the beaten eggs and mix well. Pour the mixture into the lined tin and bake it for 1-1¼ hours, until a skewer inserted into the centre comes out clean. Remove the loaf from the oven, brush the top with malt extract, then leave the malt loaf to cool completely in the tin.
- If you can bear to wait before tucking in, once the malt loaf is cool, wrap it tightly in baking paper and leave it to really develop its flavour and texture for 1-2 days. Then, turn it out and set it the right way upon a serving plate. Serve in slices (spread with butter, if you wish).
HOMEMADE MALT LOAF
Deliciously sticky Malt Loaf studded with dried fruit - perfect served with lashings of butter and a cup of tea! This easy homemade malt loaf recipe takes minutes to mix together all in one bowl.
Provided by Lucy Parissi | Supergolden Bakes
Categories Breads & Loaf Cakes
Time 1h10m
Number Of Ingredients 11
Steps:
- Preheat the oven to 170C (340F). Grease and line a 900g (2lb) loaf pan. Add the dried fruit and contents of a tea bag into a mixing bowl. Pour in freshly boiled water, malt extract and sugar. Stir well and leave to stand for 10 minutes.
- Stir in the eggs and then sift in the flour and baking powder.
- Mix the batter until no streaks of flour remain and pour into a greased and lined loaf pan.
- Bake for an hour, or until the malt loaf has risen and feels firm to the touch. A toothpick inserted in the centre should come out clean.
- Brush the warm loaf with malt extract and leave to cool in the tin.
- Wrap the malt loaf in two layers of greaseproof paper and store at room temperature for 3-5 days so it can mature.
Nutrition Facts : Calories 161 kcal, Carbohydrate 39 g, Protein 2 g, Fat 1 g, SaturatedFat 1 g, Sodium 44 mg, Fiber 2 g, Sugar 15 g, UnsaturatedFat 2 g, ServingSize 1 serving
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