Friday, 6 July 2012

Malted fruit loaf

Malt loaf is a British classic and whether you prefer it smothered in butter, jam or even both it is a delicious treat any time of the day. My version is slightly lighter in both flavour and texture, yet I think it still retains the moisture and character of a traditional malt loaf. I've kept the flavours themselves quite classic, but you could add some spicing if it floats your boat, or even different types of tea. Whatever you fancy!

Prep time: 15 Minutes (Plus 15 Minutes soaking time)
Baking time: 35 Minutes
100ml Cold Tea
175g Mixed Fruit
50g Dark Soft Brown Sugar
175g Self Raising Flour
1/2tsp Bicarbonate of Soda
100g Malt Extract

To start pour the cold tea onto the fruit and leave to sit for 15 minutes, which will just rehydrate the fruit a little. Once it's steeped for a bit preheat the oven to 180C/350F/Gas 4, grease a 22cm loaf tin and line the base with baking paper. In a large bowl mix together the sugar, flour and bicarbonate of soda. Tip over the tea and fruit, followed by the malt extract and mix it all together until thoroughly combined. Spoon into your prepared tin and bake in the centre of the oven for 35 minutes, then remove from the oven and let it cool in the tin. It may sink down slightly whilst cooling, but that's normal and just means it's lovely and moist in the middle! 

Once cool carefully remove from the tin. Slice as thinly or as thickly as you like! 

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