Malt Loaf Recipes

Ingredients :

9 tablespoons

2 tablespoons

200 ml

350 g

225 g

50 g

2

malt extract

dark Muscovado sugar

milk

whole wheat self raising flour

currants

chopped walnuts

eggs, lightly beaten

salt

1. Gently heat the malt extract, sugar and milk, stirring until the mixture has melted.

2. Cool.

3. Sift together the flour and salt and stir in the fruit and nuts.

4. Pour the malt mixture on to the dry ingredients, beat in the eggs and beat well.

5. Turn into a greased 2 lb (900 g) loaf tin.

6. Bake in the oven at 300^oF (150^oC), Gas 2 for 1¹/2 hours.

7. Partly cool in the tin, then turn on to a wire rack to cool.

8. When completely cold, wrap in foil and store for 2-3 days, before serving.

Makes one 2 lb (900 g) loaf

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