Malt Loaf

PennyAuthorPenny
00DifficultyIntermediate

Like malt Loaf ? Make your own

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Yields12 Servings
Prep Time1 hr 5 minsCook Time1 hr 15 minsTotal Time2 hrs 20 mins

 2 tea bags
 12 tblspn malt extract
 2 tblspn black treacle
 50g soft dark brown sugar
 100g dried chopped prunes
 50g dried chopped figs
 50g mixed dried fruit
 125g plain flour
 125g wholemeal flour
 3 tspn baking powder
 0.5tspn salt

1

Pour 150ml of boiling water over the tea bags and leave them to steep for 10 minutes to create a good strong brew.

2

Take out the tea bags then add 9 tblspn of malt extract , the black treacle, sugar and the dried fruits. Stir well and leave to soak for 20 minutes.

3

Line a loaf tin with baking parchment and preheat the oven to 180c

4

Sieve the flours and baking powder into a large baking bowl and add the salt.

5

Add the soaked fruits and tea

6

mix thoroughly to create a thick batter.

7

Pour the batter into the prepared loaf tin and bake in the centre of the oven for 20 minutes, then lower the heat to 160c and cook for a further 40 minutes.

8

Check the loaf is cooked by inserting a skewer . If it comes out clean the loaf is cooked

9

Take the loaf out of the oven and pour the remaining malt extract over the loaf while it is warm and leave the loaf to cool in the tin.

10

When cool , wrap in baking paper and store in a tin for 3-4 days before cutting and enjoying

Category

Ingredients

 2 tea bags
 12 tblspn malt extract
 2 tblspn black treacle
 50g soft dark brown sugar
 100g dried chopped prunes
 50g dried chopped figs
 50g mixed dried fruit
 125g plain flour
 125g wholemeal flour
 3 tspn baking powder
 0.5tspn salt

Directions

1

Pour 150ml of boiling water over the tea bags and leave them to steep for 10 minutes to create a good strong brew.

2

Take out the tea bags then add 9 tblspn of malt extract , the black treacle, sugar and the dried fruits. Stir well and leave to soak for 20 minutes.

3

Line a loaf tin with baking parchment and preheat the oven to 180c

4

Sieve the flours and baking powder into a large baking bowl and add the salt.

5

Add the soaked fruits and tea

6

mix thoroughly to create a thick batter.

7

Pour the batter into the prepared loaf tin and bake in the centre of the oven for 20 minutes, then lower the heat to 160c and cook for a further 40 minutes.

8

Check the loaf is cooked by inserting a skewer . If it comes out clean the loaf is cooked

9

Take the loaf out of the oven and pour the remaining malt extract over the loaf while it is warm and leave the loaf to cool in the tin.

10

When cool , wrap in baking paper and store in a tin for 3-4 days before cutting and enjoying

Malt Loaf

15 thoughts on “Malt Loaf

    1. 1 cup plain flour
      1 cup brown flour
      1/2 cup sugar
      1/2 cup golden syrup
      1/2 to bi – carb
      2 tb so oval tine
      Friut as wanted ( sultanas )
      Approximately 1/2 pint milk

      Mix altogether . Should be runny put in greased 2 lb loaf tin and bake for 1.5 to 2 hrs gas mark 2

  1. 1 cup pflour
    1cup brown flour
    1/2 cup sugar
    1/2 cup golden syrup
    1/2 tsp bi-carbs
    2tbsp ovaltine
    Fruit if wanted ( sultarnas)
    Approx 1/2 pint milk
    Mix altogether should be runny . Put in greased 2lb tin bake 11/2 to 2hrs gas mark 2 . Yummmmm

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