Good Old Fashioned Malt Loaf...

Here is another classic tea loaf. This one is beautifully soft and sticky and is gorgeous with plenty of Kerrigold butter slathered over the top.
It used to be one of our lunchtime treats as children just before we were sent back off to school for the afternoon session.
I have made this from the original recipe which takes an overnight soak for the dried fruit but just look at the ingredients for the liquor, can you imagine the fab flavours the fruit will be lapping up! Well worth the wait I believe …and if you can wait for 2 days for the loaf to mature, then you will find the perfect Malt Loaf with that wonderfully sticky consistency…

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Ingredients:
120g sultanas
90g chopped dried prunes
90g chopped dried figs
180ml freshly brewed strong tea (I used 3 PG Tips tea bags)
100g soft dark brown sugar
100g malt extract (plus more to glaze the loaf with when cooked)
50g treacle
260g plain flour
1 tsp baking powder
1 tsp bicarbonate of soda
2 eggs

Method:
The day before baking:
1) In a medium bowl, pop 120g sultanas, 90g chopped dried figs and 90g chopped dried prunes.
2) Pour in 180ml freshly brewed strong tea (I used 3 PG Tips tea bags,) 100g dark soft dark brown sugar, 100g malt extract and 50g treacle.
3) Cover with cling film and pop into the fridge overnight

The next day:
4) Preheat oven Gas 4/ 180’C or 350’F
5) Line a 2LB loaf tin with baking paper
6) Pop the fruit and all of the juices into a large mixing bowl and add 260g plain flour, 1 tsp baking powder and 1 tsp bicarbonate of soda. Stir well to combine
7) Add 2 eggs and mix until well incorporated
8) Pop into the loaf tin, level the top and bake for 1 hour. Remove from the oven
9) While still warm, brush the top generously with more malt extract
10) Leave in the tin to cool completely then remove from the tin but leave the baking paper on and wrap well in tinfoil.
11) Leave to mature for 2 day then slice thickly and add plenty of butter to serve with a hot cup of tea
12) Malt loaf keeps well wrapped in baking paper and foil in an air-tight tin for 7-8 days at room temperature. If you want to keep it longer, it can be frozen

Music:
Arkansas Traveller by Nat Keefe & Hot Buttered Rum

Nat Keefe on YouTube:    / @natkeefe