Wednesday, 21 May 2008
Waiter, there's something in my... malt loaf!
How many times have you looked at a food blog and thought, I wish someone would make that for me. Or, why doesn't anything I make ever look like that?
While my husband is at work, he sometimes takes a sneaky peak at my blog. How do I know? Because he’ll come home and ask if anyone knows anything about a lemon cheesecake, or, what are macarons? - I've never seen any around here, where will I find one?
So, especially for him, I made a malt loaf - and I know he’s going to get it all, as he’s the only one who really likes it. Am I after something? That would be telling….
This is my entry for Waiter, There’s Something In My…. event, this month hosted by Andrew of Spittoon Extra. The theme is dried fruit and nuts.
Adapted from Gary Rhodes' New British Classics
This needs to be made at least 2-3 days in advance.
8 tablespoons malt extract
75ml/3fl oz hot strong tea
175g/6oz wholemeal self-raising flour
A good pinch ground mixed spice
1 large egg
Line a 2lb loaf tin with baking parchment and preheat the oven to 140C/275F/Gas 1.
Mix the malt extract together with the hot tea and leave to cool.
Put the flour, the mixed spice, raisins, sultanas, the egg and malty tea into a large mixing bowl. Mix well together before spooning into the lined loaf tin.
Bake in the preheated oven for 1¼-1½ hours. Test with a skewer or cake tester and, once it can be removed clean, the loaf is ready.
Leave to stand for ten minutes in the tin before turning out onto a wire rack.
Once cold, wrap in baking parchment and keep for a minimum 2-3 days in an airtight container. It will then be ready to slice and serve with butter.
This content belongs to Cherrapeno. All writing and photography copyright N Fowers © 2007-2008 unless otherwise indicated. All rights reserved. cherrapeno.blogspot.com