Easy Fruit Malt Loaf Recipes

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.

EASY FRUIT LOAF

Steps:

• Heat gently together in a pot on stove top the water, sugar, dried fruit and butter until butter melts and sugar dissolves.
• Allow to cool for a few minutes then stir in flour and spices and baking soda.
• Pour into a large loaf pan which has been greased and floured or bottom lined with baking paper and bake at 350'F for 45 minutes or until a cake tester comes out clean.
• Remove from oven and leave to cool in tin for 10 minutes then tip out onto a wire rack to finish cooling.
• Serve cut in slices and buttered.

FRUIT MALT LOAF

Steps:

• Preheat the oven to 325 F. Line a loaf pan with parchment paper. Butter and flour the parchment paper (or spray with baking spray or olive oil).
• In a medium sized mixing bowl, add the flours, salt, baking powder and cinnamon. Whisk together.
• In a small pan, melt the butter. Add the honey and the barley malt syrup. Stir it around gently.
• Remove from the heat, add the dark ale, whisked egg and the chopped dried plums (or raisins).
• Pour the wet ingredients into the dry ingredients. Stir together with a wooden spoon until a soft dough forms.
• Spoon and smooth into the loaf pan, sprinkle a handful of oats on top, and bake for 35-45 minutes, or until a skewer comes out clean. Remove from the oven and let it cool in the loaf pan.

RECIPES

Steps:

• Step 1:Preheat the oven to 180°C (160°C, 350°F, gas mark 4). Grease and flour a 450g/1lb loaf tin.Step 2:Put the sultanas, raisins, butter and water into a pan. Bring to a boil and simmer for 5 minutes. Remove from the heat and set aside to cool a little.Step 3:Sift the flour, bicarbonate of soda and salt into a mixing bowl. Stir in the sugar.Step 4:Pour in the warm fruit mixture and add the beaten egg and malt extract. Mix well until blended.Step 5:Pour into the prepared tin and bake for for 35 - 45 minutes or until a skewer inserted comes out clean. Leave in the tin for 10 minutes, then turn out onto a wire rack to cool.Step 6:Serve sliced and spread with butter.

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.

MALT FRUIT BREAD

Steps:

• grease a 9x5 loaf tin.
• sift the flour,baking soda and baking powder and add the sugar.
• warm the syrup,malt and milk; stir till well blended; then allow to cool.
• add the fruit to the flour,stir to cover,then stir in the cooled syrup mixture and the eggs.
• stir to blend all ingredients.
• turn into prepared tin and bake on centre rack of the oven at 300*F (mark2) for about 1 and 1/2 hours.
• turn out on rack to cool.
• store.
• wrapped in foil.
• to enjoy--slice,butter and munch away!