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Malt Loaf

Today has been “come and visit the chicks” Day. The kids loved to stroke and hold them. To go with the countless cups of tea being made today I made a malt loaf. This was partially inspired by the jar of malt extract I found at the back of my baking cupboard. It only comes out when I’m making malt loaf or granola.

My memories of malt loaf go back to my school days where we used to literally fight over the slightly burnt corner piece of malt loaf that had a lovely caramelised, chewy texture. This recipe isn’t as chewy as Soreen, but the taste is very close. If you want you can soak the fruit in tea for 30 min before adding to the cake mix.

Malt Loaf

75ml/3fl strong hot tea
8 tbsp (about 200g) malt extract
175g/6oz self-raising flour
1/2 tsp mixed spice
150g / 6oz mixed fruit
1 egg

1) Preheat oven to 140oc. Line a 2lb loaf tin with baking parchment. Mix malt extract and tea, then allow to cool

2)Mix all ingredients together, including malty tea and pour into tin. Bake for 1 1/4 – 1 1/2 hours. Stand for 10 min before slicing.

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Jules

Freelance food geek who's passionate about food education.

Permanent link to this article: http://www.butcherbakerblog.com/2008/03/09/malt-loaf/

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