Fruit Malt Loaf Food

STICKY MALT LOAVES

Steps:

• Heat oven to 150C/130C fan/gas 2. Line the base and ends of two greased 450g/1lb non-stick loaf tins with strips of baking parchment.
• Pour the hot tea into a mixing bowl with the malt, sugar and dried fruit. Stir well, then add the eggs.
• Tip in the flour, then quickly stir in the baking powder and bicarbonate of soda and pour into the prepared tins. Bake for 50 mins until firm and well risen. While still warm, brush with a little more malt to glaze and leave to cool.
• Remove from the tins. If you can bear not to eat it straight away, it gets more sticky after wrapping and keeping for 2-5 days. Serve sliced and buttered, if you like.

MALT LOAF

Steps:

• Place the sugar, malt extract, treacle and butter in a pan and heat gently until the butter has melted and the sugar has dissolved. Leave to cool.
• Mix the flours, salt, yeast and sultanas in a mixing bowl.
• Pour in the cooled malt syrup mixture and the warm water. Mix thoroughly; the mixture will be soft and sticky.
• Turn the mixture onto a floured surface and knead gently for a few minutes to bring the mixture together.
• Grease two 450g/1lb loaf tins and divide the mixture among them. Smooth the mixture with the back of a spoon so that the top is smooth and level. Cover each tin with a plastic bag so that it is loose and not touching the top of the tin. Leave for a couple of hours, or until the dough has risen to the top of the tins.
• Preheat the oven to 190C/375F/Gas 5. Remove the plastic bags and bake for 30-40 minutes. If the top of the loaf starts to brown too quickly, cover with a sheet of foil and continue baking.
• Remove from the oven and brush the top with warm honey to glaze. Cool on a wire rack.
• Slice and eat with butter.

MALTED FRUIT LOAF

Steps:

• Place the sultanas, raisins and orange juice in a bowl and leave to macerate for 30 minutes.
• Mash the bananas with the golden syrup, malt extract and lemon juice until very soft.
• Add the margarine and mash into the mixture.
• Sift together the flour and baking powder and stir in to the mixture with the sugar and eggs.
• Finally, fold in the sultanas, raisins and any remaining orange juice.
• Spoon the mixture into a greased and lined 8" x 4" loaf tin.
• Smooth over the surface and make a slight hollow in the centre.
• Bake in a preheated 350 degree F oven for 1-1/4 to 1-1/2 hours or until golden brown and firm to the touch.
• Leave in the tin for 10 minutes before turning out on to a wire rack to cool completely.