Friday, 18 April 2014

Squidgy Malt Loaf

Recipe adapted from Bangers & Mash

Squidgy Malt Loaf

75ml hot black tea
90g malt extract
10g black treacle
10g golden syrup
25g demerara sugar
50g sultanas
50g dried figs, chopped
25g dried cranberries
25g dried blueberries
1 egg, beaten
125g plain flour
½ tsp baking powder
½ tsp bicarbonate of soda

1. Grease and line a 450g loaf pan. Preheat the oven to 150C/300F/mark 2.

2. Combine together the tea, malt extract, black treacle, golden syrup, demerara sugar, sultanas, figs, cranberries and blueberries in a large bowl. Mix in the egg, then sift over the flour, baking powder and bicarbonate of soda and fold to combine.

3. In a separate bowl, sift together the flour, bicarbonate of soda, salt ad cinnamon. Gradually fold into the wet ingredients. Briefly mix until there are no more flour pockets, then fold in the pecans. Transfer the batter to the prepared pan and bake for 30 minutes, cover with foil, then continue to bake for a further 30-35 minutes, until a toothpick inserted into the centre comes away clean.

4. Pour the batter into the prepared pan and bake for 50 minutes, until firm, slightly risen and a skewer inserted into the middle comes out clean. Remove from the oven and transfer to a wire rack to cool a little. Brush some golden syrup over the top and leave to cool completely.

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