Malt Loaf

Malt Loaf

A sticky rich loaf.

  • 3/4  cup malt extract, plus a little extra to glaze
  • 1 Tbsp Molasses
  • 1 Tbsp Golden Syrup
  • 50g soft brown sugar
  • 150 ml strong tea
  • 2 cups dried prunes,  stones removed
  • 1 cup plain white flour
  • 1 cup wholemeal flour
  • 6 tsp baking powder
  • ½ tsp salt
  1. Preheat the oven to 180 C
  2. Grease a non stick loaf tin, or line an ordinary one with baking paper
  3. In a bowl, mix malt extract, molasses, golden syrup, sugar and tea, then add the dried fruit. Leave to soak for 15 minutes.
  4. Mix  flour, baking powder and salt together, then stir into the mixture to make a soft batter.
  5. Pour into the tin and bake in the middle of the oven for about 50 minutes.
  6. While it is hot, paint the top with malt extract and leave to cool in the tin.
  7. Remove and wrap in baking paper once cool.
  8. Keep in an airtight container for two to three days before eating.

Notes:

  1. This loaf has quite a strong flavour. If it does not appeal, you could substitute golden syrup or treacle for the molasses.
  2. My gas stove seems a bit too hot and the top of the loaf is very dark.  Next time I think I shall set the oven at 170, or shorten the cooking time.

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About Alan

Alone in a sea of spinifex.
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One Response to Malt Loaf

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