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Malt Loaf

Chef.Foodie's picture
Ingredients
  Margarine 2 Teaspoon (To Grease Tin And Baking Tray)
  Plain flour 12 Ounce, sifted (350 Gram)
  Salt 1 Pinch
  Bicarbonate of soda 1⁄2 Teaspoon
  Baking powder 1 Teaspoon
  Ground mixed spice 1 Teaspoon
  Sultanas/Raisins /mixture of both 9 Ounce (250 Gram)
  Demerara sugar 45 Milliliter (3 Tablespoon)
  Malt extract 1⁄2 Pint (275 Milliliter)
  Eggs 2 Medium, beaten
  Milk 1⁄4 Pint (150 Milliliter)
Directions

GETTING READY
1. Let the oven heat to 300°F (150°C/Gas 2).
2. Take an 18 cm (7 in) square tin, with a depth of 6 cm (2 1/2 in), grease and line it.
3. At the base of a baking tray grease large enough to cover the tin.
MAKING
4. In a bowl mix together the flour, salt, soda, baking powder and spice stirring in the dried fruit.
5. In a saucepan, slowly heat the sugar and malt extract.
6. Do not boil.
7. Into the dry ingredients pour the malt mixture and with a wooden spoon beat well.
8. Beating the eggs gradually add with the milk to the mixture, beating hard until the mixture is well blended.
9. Thereafter flip into the prepared tin.
10. Using the baking tray cover, greased side down.
11. Keep an ovenproof weight on top and bake for 1 1/2-1 3/4 hours.
FINALIZING
12. To check if loaf is cooked, remove the weight and the baking tray and insert a skewer to see if it comes out clean.
13. Take out of the oven and turn out on to a wire rack to cool.
SERVING
14. When cold, wrap in foil and store for 2-3 days before serving.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Breakfast
Method: 
Baked
Dish: 
Cake
Restriction: 
Lacto Ovo Vegetarian
Interest: 
Everyday
Preparation Time: 
15 Minutes
Cook Time: 
90 Minutes
Ready In: 
0 Minutes
Servings: 
6

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