Recipe #155: Malt Loaf

Makes 2 one-pound loafs

1 cup sultanas
1 cup raisins
3 ounces butter
1 ¼ cups water
2 cups self-raising flour
1 teaspoon baking soda
½ teaspoon salt
1 ½ cups dark brown sugar
2 large eggs, beaten
2 tablespoons malt extract or 4 tablespoons malt syrup

Preheat oven to 350 degrees. Grease and flour 2 one pound loaf tins, or use non-stick baking pans.

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

Beat the eggs, then add the malt extract/syrup and beat well together.

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

Pour in the warm raisin mixture and add the beaten eggs and malt. Mix well.

Pour the batter into the prepared loaf tins and bake for 30 minutes, then rotate the tins, lower the heat to 300 degrees, and continue to bake for a further 30 minutes, or until a match stick comes out clean. 

Allow to cool in the tin for a few minutes then turn onto a cooling rack.

Eat warm with plenty of  butter.