FRUITY MALT LOAF


FRUITY MALT LOAF


Wow, I love this, slathered with butter, of course. Us Cornish have always eaten it and didn’t we call it yuma? I am not sure if that is the correct spelling though. It is surprisingly easy to make, in fact it’s a doddle, but needs maturing before biting into the soft, malty, sticky, fruity dough. Mmmmmm. And the smell, oh my word.

You will need a small loaf tin, buttered, with parchment up the sides and hanging over. This will help lift it out as well. 

Pre heat your fan oven to 160C

9 tablespoons malt extract [135gr]
2 tablespoons treacle
2 oz soft dark brown sugar
150ml strong black cold tea
8-9 oz dried fruit. Raisins, figs, even better, soft prunes
9 oz flour - half plain, half wholemeal [no need to be exact]
3 tsp baking powder
large pinch salt

Mix together the wet ingredients and sugar, in a medium bowl, then add your choice of dried fruit. If using prunes or figs [lovely] chop them into raisin size pieces. This will happily soak for an hour or two.

Stir the flours, salt and and baking powder into this fruit mix and stir well to make a soft gloopy dough. Tip into your prepared tin and bake for about an hour.

Cool, then wrap in baking parchment and place in an airtight container and leave for at least three days!!!! The top may sink, a little - don’t worry!! it is supposed to.

Slice, butter, enjoy. Is there anything better?

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