Malt Loaf
HOW TO VIDEO LINK : https://youtu.be/lDNjFzcnalM Malt loaf is a classic and very easy to make. Don’t feel guilty about wanting to spread butter on it - there is hardly any fat in this recipe. Malt loaf is best kept in a tin for 2-3 days before eating to allow the flavours and the squidgy moistness to develop.
Makes 2 Loaves
Ingredients
You will need 2 x 1lb loaf tins (6 inches x 4 inches x 3 inches deep) brushed with lining paste. You can make my lining paste which is simply equal quantities of Trex (vegetable shortening), plain flour and vegetable oil. Whisk together the Trex and flour until you have a thick smooth paste then add the oil gradually and whisk until smooth. Brush onto your cake tins before baking to save paper lining. Store the paste in a jar in the fridge.
150g Chopped Dates (or ready to eat prunes or figs)
150g Sultanas
150ml Hot Tea
190g Malt Extract
1/2 tsp salt
70g Dark brown sugar
2 eggs
1 tsp mixed spice
50g butter or margarine at room temperature
250g Self raising flour
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Preparation
Preheat the oven to 120 degrees fan
So easy – place the dates and sultanas in a small bowl and pour over the hot tea. Leave to steep until cool then add the malt extract, salt, sugar, mixed spice, butter and eggs – in fact everything except the flour.
I then use a stick blender to blitz everything together to a runny batter.
Fold in the sieved flour and mix well then divide the mixture between the two tins.
Bake for 1 hour to 1 hour 15 minutes until the cakes are firm and springy to the touch.
Take from the oven – place on cooling trays and leave to go cold in the tins.
For the best malt loaf – transfer to a tin for 2-3 days to ripen.
Served sliced with butter.
TIP. Try the finely grated zest of an orange or lemon to enhance the flavour. Use the juice too but then reduce the amount of tea used for soaking the fruits.
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