The Cottage Smallholder

VAL: Many thanks. I guess they will all be similar, here is the one I used from the Internet:

MALT LOAF - makes 2 x 1lb loaves (450g)

8oz/225g sultanas
8oz/225g raisins
3oz/85g butter
half pint/290ml water
12oz/340g self-raising flour
half teaspoon bicarbonate of soda
pinch of salt
8oz/225g soft dark brown sugar
2 large eggs, beaten
2 tbsp malt extract

1. Preheat oven to 180c/350f/gas 4. Grease and flour 2 x 1lb loaf tins.

2. Put the sultanas, raisins, butter and water together into a large saucepan. Bring to the boil and simmer for 5 minutes. Allow to cool a little.

3. In a large mixing bowl, sift the flour, bicarbonate of soda and salt together. Stir in the sugar.

4. Pour in the warm fruit mixture and add the beaten eggs and malt extract. Mix well with a spoon.

5. Pour into the prepared tins and bake in the centre of the oven for 30 minutes, then move to a lower shelf and bake for a further 30 minutes or until a skewer comes out clean. Allow to cool in the tin for five minutes.

The changes I have since made to this recipe are:

1  I use mixed peel

2  I use muscovado sugar

3  Rather than bring the dried fruit to the boil I let them soak overnight and I replaced 25% of the water with Drambuie and next time I am going to replace the rest of the water with cold tea

4  Have played around with glazes and am working on something using marmalade next time

I have been experimenting also making Bara Brith and I will probably end up with a hybrid mix of ideas from both breads, interesting that neither of my recipes uses yeast but has bicarb.

Many thanks Val will let you know hjow I get on.