Ingredients with Measurements:
- 1 cup malt extract
- 1 cup boiling water
- 1 cup self-raising flour
- 1 cup wholemeal flour
- 1/2 cup brown sugar
- 1/2 cup chopped pecans
- 1/4 cup unsalted butter
- 1/4 cup heavy cream
- 1/4 cup granulated sugar
- 1/4 tsp salt
- 2 eggs
Special equipment needed:
- 9x5 inch loaf pan
- Mixing bowls
- Whisk
- Saucepan
- Wooden spoon
- Cooling rack
Step-by-step instructions:
1. Preheat the oven to 350°F (175°C). Grease a 9x5 inch loaf pan and set aside.
2. In a mixing bowl, combine the malt extract and boiling water. Whisk until well combined.
3. In a separate mixing bowl, combine the self-raising flour, wholemeal flour, and brown sugar. Mix well.
4. Add the flour mixture to the malt mixture and stir until well combined.
5. Add the chopped pecans to the batter and stir until evenly distributed.
6. Pour the batter into the prepared loaf pan and bake for 45-50 minutes or until a toothpick inserted into the center of the loaf comes out clean.
7. While the loaf is baking, make the caramel sauce. In a saucepan, melt the butter over medium heat.
8. Add the heavy cream, granulated sugar, and salt to the melted butter. Stir until the sugar has dissolved.
9. Increase the heat to medium-high and bring the mixture to a boil. Stir constantly for 2-3 minutes or until the sauce has thickened.
10. Remove the saucepan from the heat and let the caramel sauce cool for a few minutes.
11. Once the loaf is done baking, remove it from the oven and let it cool on a cooling rack for 10 minutes.
12. Drizzle the caramel sauce over the top of the loaf while it is still warm.
13. Let the loaf cool completely before slicing and serving.
Time:
Preparation time: 15 minutes
Cooking time: 45-50 minutes
Temperature:
Oven temperature: 350°F (175°C)
Serving size:
This recipe makes 1 loaf. Serves 8-10 people.
Nutritional information:
Calories per serving: 350
Total fat: 16g
Saturated fat: 6g
Cholesterol: 60mg
Sodium: 190mg
Total carbohydrates: 48g
Dietary fiber: 3g
Total sugars: 30g
Protein: 6g
Substitutions for ingredients:
- Malt extract: You can substitute honey or molasses for malt extract.
- Pecans: You can use walnuts or almonds instead of pecans.
- Heavy cream: You can use milk or half-and-half instead of heavy cream.
Variations:
- Chocolate malt loaf: Add 1/2 cup of cocoa powder to the flour mixture to make a chocolate malt loaf.
- Fruit and nut malt loaf: Add 1/2 cup of chopped dried fruit (such as raisins, cranberries, or apricots) to the batter along with the chopped pecans.
- Spiced malt loaf: Add 1 tsp of ground cinnamon and 1/2 tsp of ground ginger to the flour mixture for a spiced malt loaf.
Tips and tricks:
- To prevent the loaf from sticking to the pan, line the bottom of the pan with parchment paper.
- Let the loaf cool completely before slicing to prevent it from falling apart.
- Store the leftover loaf in an airtight container at room temperature for up to 3 days.
Storage instructions:
Store the leftover loaf in an airtight container at room temperature for up to 3 days.
Reheating instructions:
To reheat the loaf, wrap it in aluminum foil and bake in a preheated oven at 350°F (175°C) for 10-15 minutes.
Presentation ideas:
Serve the malt loaf on a platter with a drizzle of caramel sauce and a sprinkle of chopped pecans.
Garnishes:
Garnish the malt loaf with a sprig of fresh mint or a dusting of powdered sugar.
Pairings:
Serve the malt loaf with a cup of hot tea or coffee.
Suggested side dishes:
Serve the malt loaf with a side of fresh fruit or a scoop of vanilla ice cream.
Troubleshooting advice:
- If the loaf is too dry, add a tablespoon of milk to the batter.
- If the loaf is too wet, add a tablespoon of flour to the batter.
Food safety advice:
- Make sure to cook the loaf until a toothpick inserted into the center comes out clean.
- Store the leftover loaf in an airtight container at room temperature for up to 3 days.
Food history:
Malt loaf is a traditional British bread made with malt extract. It was originally created as a nutritious snack for children during World War II.
Flavor profiles:
The malt loaf has a sweet and nutty flavor with a caramel sauce drizzled on top.
Serving suggestions:
Serve the malt loaf as a dessert or a snack.
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Taste: Sweet, Nutty, Caramelized, Rich, Sticky