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Malt Loaf

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Yields8 Servings
 1 2lb loaf tin greased and lined
 8 tsp malt extract
 75 ml strong black tea,
 175 g Self Raising flour, white or wholemeal.
 Good pinch ground mixed spice.. a pinch is about 1/8 tsp
 150 g raisins sultanas or a mix of both
 1 egg 2 if eggs are small,
1

Set oven to gas 1 or equivalent

2

Make the tea, it has to be strong, so 2 teabags at least to be used

3

while tea is cooling measure out malt extract in to tea (easiest way to do this is by having a cup of boiled water with the tbs measure in the measure will get hot so this will ease the extract being spooned into the tea)

4

Sift the flour into a large bowl, add the spice and egg, once tea is cooled add that to the flour mix and then add the fruit

5

Pour into lined tin and bake for 1.25 to 1.5 hours

6

Using a skewer to test if done, pierce the loaf with skewer if it comes away clean loaf is done

7

Now this is the hard part, allow to go cold..completely

8

Wrap up in baking parchment/ grease proof paper, pop in an air tight tin/container and leave for 2 to 3 days, do not even open to see how its doing..after 3 days, you can open it and it will be squidgy like the ones you get in the shops

9

Slice and serve

Category

Ingredients

 1 2lb loaf tin greased and lined
 8 tsp malt extract
 75 ml strong black tea,
 175 g Self Raising flour, white or wholemeal.
 Good pinch ground mixed spice.. a pinch is about 1/8 tsp
 150 g raisins sultanas or a mix of both
 1 egg 2 if eggs are small,

Directions

1

Set oven to gas 1 or equivalent

2

Make the tea, it has to be strong, so 2 teabags at least to be used

3

while tea is cooling measure out malt extract in to tea (easiest way to do this is by having a cup of boiled water with the tbs measure in the measure will get hot so this will ease the extract being spooned into the tea)

4

Sift the flour into a large bowl, add the spice and egg, once tea is cooled add that to the flour mix and then add the fruit

5

Pour into lined tin and bake for 1.25 to 1.5 hours

6

Using a skewer to test if done, pierce the loaf with skewer if it comes away clean loaf is done

7

Now this is the hard part, allow to go cold..completely

8

Wrap up in baking parchment/ grease proof paper, pop in an air tight tin/container and leave for 2 to 3 days, do not even open to see how its doing..after 3 days, you can open it and it will be squidgy like the ones you get in the shops

9

Slice and serve

Malt Loaf

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