Best Malt Loaf Recipes

LIGHT MALT LOAF

Steps:

• Place all ingredients (except the milk) into the bread machine pan in the above order, or as directed by the manufacturer. Select the Basic Bread setting; press Start.
• After the baking cycle is complete, remove the bread from the pan and brush the just baked bread with milk. This will give it a soft and shiny crust.

DATE & GINGER MALT LOAF

Steps:

• Heat oven to 160C/140C fan/gas 3. Grease and line a 900g/2lb loaf tin with baking parchment. Put the dates, evaporated milk and sugar in a small saucepan, bring to the boil and cook for 5 mins until the dates are soft and the sugar has dissolved. Leave to cool.
• Put the flour, malted milk powder, ground ginger, stem ginger, bicarb and butter into a food processor, and blitz until the mixture resembles breadcrumbs. Pour in the cooled date mixture and the eggs, and pulse briefly until the mixture is combined. Tip into your prepared tin and bake for 1 hr 15 mins until a skewer inserted comes out clean. Leave to cool for 10 mins in the tin, then transfer to a wire rack. Combine all the ingredients for the drizzle and spoon over the cake. Leave to set before serving. This cake is delicious if eaten on the day it is made, but will improve after a day or 2 in the cake tin.

FAT FREE MALT LOAF

Steps:

• Preheat oven to 180 C or 350°F
• Line the base of a 1lb loaf tin with greaseproof paper, cut to fit.
• Sieve flour and ground ginger into a bowl.
• Stir through bicarbonate of soda and sultanas, then bind ingredients with golden syrup and water - enough to make a fairly soft consistency.
• Turn the mixture into the tin and level off.
• Bake the loaf for about 55 minutes, or until risen and firm to the touch.
• Allow to cool in the tin for 10 minutes, then turn on to a wire tray to cool completely.
• Serve sliced with tea.

EASY FRUIT MALT LOAF

Steps:

• In a bowl add together your bran, milk, cinnamon, vanilla extract, strawberrys and sultanas. Give a light mix. Then leave overnight or until the bran has lost original form
• Once the bran has absorbed the milk, and has gone like a mushy texture, you can the add your self raising flour and sugar. Mix altogether until all combined with other ingredients
• Put the mixture into buttered, medium sized loaf tin or something similar to this
• Place into a pre heated oven ( 160 degrees c) for 25-30 minutes. Keep testing the minture though!!! You will know it is cooked if you insert a knike blade and when pulled out it is clean.
• Allow to cool then slice and enjoy with butter, or its even yummy on its own

TOASTED MALT LOAF WITH PRESSED HAM TERRINE & SPICED APPLE COMPOTE

Steps:

• To make the terrine, put the ham hocks in a large saucepan with the onion, bay leaves, cinnamon stick and peppercorns. Cover with water and bring to the boil, then reduce the heat and cook gently for 2 hrs. Once the meat is cooked, take the pan off the heat and leave to one side to cool.
• When cold, remove the ham hocks from the pan, then strain 300ml of the cooking liquid through a fine sieve and pour it into a saucepan. Put the gelatine in a bowl of cold water to soften for around 5 mins, then drain. Heat the cooking liquid until simmering but not boiling, then remove from the heat and add the softened gelatine leaves. Stir well and leave to cool.
• Take the ham from the bones and chop into small pieces. Line four x 200ml ramekins with cling film and add a third of the cooked ham to each to form the base layer. Pour over a little of the gelatine liquid, then sprinkle in a layer of parsley. Next, add another third of the ham and some more gelatine liquid. The next layer should be the tarragon, followed by the remaining ham and the rest of the gelatine liquid. Once all the layers are complete, cover the surface of each terrine with cling film, then a layer of foil. Put in the fridge with some weights on top - I put another ramekin on top of each terrine with an onion in it to weigh it down. Leave to set and compress in the fridge for about 2 hrs.
• For the apple compote, peel, core and dice the apples. Put them in a saucepan with the butter, 4 tbsp water and the spices. Cook gently until softened. Remove the cinnamon stick, star anise and cloves, and stir in the sugar. Heat gently until the sugar has dissolved. Set aside.
• Make the vinaigrette dressing by whisking the tarragon with the vinegar and slowly adding the olive oil. Season to taste.
• Put the 25g butter in a non-stick frying pan and heat until foaming. Drop in the cubes of malt loaf and fry for around 2 mins, turning regularly, to lightly brown on all sides.
• To serve, turn out a terrine onto each plate and carefully remove the cling film. Add spoonfuls of the apple compote and the cubes of toasted malt loaf. Drizzle a little of the tarragon dressing over the plate and terrine to complete the dish.

VEGAN MALT LOAF

Steps:

• Heat oven to 150C and prepare a 2 lb loaf tin with greaseproof paper.
• In a mixing bowl combine the tea, malt extract, sugar and dried fruit.
• In a small cup, combine the chia seeds with 2.5 tbsp water. Leave to thicken for 5 minutes before adding to the fruit mix. Tip in the flour and combine thoroughly.
• Quickly add the baking powder and bicarb and mix quickly before pouring into the tins. Bake for 40 minutes uncovered before baking for a further 10 minutes covered with tinfoil to prevent the top from burning. The loaf should be springy and firm when finished.
• Remove from the tins, wrap the loaf and enjoy within 5 days. Serve plain or warm under the grill before spreading with non-dairy butter or mashed banana.

MALT LOAF WITH BANANA & HONEY

Steps:

• Toast the malt loaf slices until warm and crisp at the edges. Divide the bananas over the malt loaf and drizzle with a tiny squeeze of honey. Enjoy with a glass of orange juice.

MALT LOAF

Steps:

• Mix the All Bran, sugar, milk and dried fruit and leave overnight to soak.
• Stir in the self raising flour.
• Spoon the mixture into a lined and greased 2lb loaf tin.
• Bake at 190C/fan 170C/gas 5 for about an hour.

MARVELOUS MALT-LOAF

Steps:

• Method – Oven temp 150C/130C fan/gas2 Grease and line a 2lb loaf tin with baking paper. Pour the hot tea into a mixing bowl and add all the dried fruits and sugar (mixing well). Then add the eggs and mix again. Now add the flour and baking powder quickly to the fruit mix and stir well to combine. Pour the batter into the prepared tin and bake for 50 mins or until well risen and firm. Once out of the oven brush whilst still warm with some more of the malt extract to create a sticky glaze. Its delicious when sliced and spread with butter and actually get better for storing. it will become even more sticky and moreish after 2-5 days (if you can wait that long…) Enjoy x Source - http://www.cakeydora.com