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.

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.

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.