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Finger-Licking Malt Loaf
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Chef :
Gary WaiteFinger-Licking Malt Loaf
IMP (International Masters of Publisher's) Grandma's KITCHEN/ Old-Fashioned Breads. VARIATIONS : For a change , replace the raisins and sultanas with the same weight of dried apricots or pears
Cooking instructions
* Step 1
Grease a 900g/ 2 lb loaf tin and line with greaseproof paper. Preheat the oven to 140 oC/ 275 oF/Gas 1
* Step 2
In a small bowl, mix together the malt extract with the hot tea and leave to cool
* Step 3
Sift the flour into a large bowl with the mixed spice. Add the raisins, sultanas, beaten egg and malty tea. Mix together well with a wooden spoon
* Step 4
Spoon the mixture into the lined loaf tin. Bake in the preheated oven for 1 1/4 - 1 1/2 hours, or until a warm skewer inserted into the middle of the loaf comes out clean
* Step 5
Leave the loaf to stand for 10 minutes in the tin. Turn out onto a wire rack, removing the greaseproof paper
* Step 6
Once the loaf is cold, wrap in greaseproof paper and store in an airtight container for a minimum of 2 - 3 days
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