I love Malt Loaf, as a snack in between meals served with butter and a slice or two of cheese, followed by an Apple. Its also handy to keep in the tins in case an unexpected guest arrives and you want to serve a little bit of something to eat. I am therefore on a quest to find a recipe that is quick,simple and tasty and fulfils the moorishness aspect and most of all it makes good eating. I think this recipe is one that fulfills this criteria. It might be worth making a couple at a time, one to eat , and one in the tin, making them every week so that you have a staple supply. (Well it soon disappears in this household)
6oz wholemeal flour
6oz self-raising flour
1 1/2 teaspoons bicarbonate of soda.
Pinch of Salt
1/2 to 3/4 pint of milk
3 large tablespoons malt extract
3oz dark muscovado sugar
4oz mixed dried fruit
Preheat the oven to 170degrees C/350 degrees F/Gas Mark 3.
Sift the flours, bicarbonate of soda, and salt into a large bowl.
Warm the milk, malt extract and sugar together, add to the flour and mix all together. Stir in the dried fruit and spoon into a greased 2lb loaf tin. Bake for 1 1/4 hours.
Turn out on to a wire rack and leave to cool. Wrap in foil and leave for at least two days before eating.