Malted Fruit Loaf Food

PRUE LEITH'S MALT LOAF

Steps:

• Heat the oven to 170°C/150°C fan/325°F/Gas 3.
• Make the malt loaf. Place the tea bag in a jug and add the just-boiled water. Leave to brew for 5 minutes, then discard the bag.
• Tip the raisins and prunes into a microwave-safe bowl, then pour the tea over. Cover with cling film and pierce a few holes in the top. Microwave on full power for 4 minutes. Carefully remove the bowl from the microwave and remove the cling film. (Alternatively, soak the fruit overnight in a covered bowl.) Stir in the bicarbonate of soda, then leave the fruit to stand for 10 minutes.
• Pour the malt extract into a small pan with the treacle and sugar and cook, stirring continuously, over a low heat for 2-3 minutes, until the sugar dissolves. Remove from the heat and cool for 5 minutes.
• Sift the flour and baking powder into a mixing bowl and make a well in the centre. Add the warm malt mixture and the tea-soaked fruit and any soaking liquid. Fold everything gently together, then add the beaten eggs and mix well. Pour the mixture into the lined tin and bake it for 1-1¼ hours, until a skewer inserted into the centre comes out clean. Remove the loaf from the oven, brush the top with malt extract, then leave the malt loaf to cool completely in the tin.
• If you can bear to wait before tucking in, once the malt loaf is cool, wrap it tightly in baking paper and leave it to really develop its flavour and texture for 1-2 days. Then, turn it out and set it the right way upon a serving plate. Serve in slices (spread with butter, if you wish).

HOMEMADE MALT LOAF

Steps:

• Preheat the oven to 170C (340F). Grease and line a 900g (2lb) loaf pan. Add the dried fruit and contents of a tea bag into a mixing bowl. Pour in freshly boiled water, malt extract and sugar. Stir well and leave to stand for 10 minutes.
• Stir in the eggs and then sift in the flour and baking powder.
• Mix the batter until no streaks of flour remain and pour into a greased and lined loaf pan.
• Bake for an hour, or until the malt loaf has risen and feels firm to the touch. A toothpick inserted in the centre should come out clean.
• Brush the warm loaf with malt extract and leave to cool in the tin.
• Wrap the malt loaf in two layers of greaseproof paper and store at room temperature for 3-5 days so it can mature.

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.