Ingredients with Measurements:
- 1 cup malt extract
- 1 cup hot water
- 1 cup self-raising flour
- 1 cup raisins
- 1/2 cup marmalade
- 1 egg, beaten
- 1 tsp baking powder
- 1/2 tsp salt
Special equipment needed:
- 9x5 inch loaf pan
- Mixing bowl
- Whisk
- Spatula
Step-by-step instructions:
1. Preheat the oven to 350°F (180°C) and grease a 9x5 inch loaf pan.
2. In a mixing bowl, combine the malt extract and hot water. Stir until well combined.
3. Add the self-raising flour, raisins, marmalade, beaten egg, baking powder, and salt to the mixing bowl. Stir until all ingredients are well combined.
4. Pour the mixture into the greased loaf pan and smooth the top with a spatula.
5. Bake for 50-60 minutes or until a toothpick inserted into the center of the loaf comes out clean.
6. Remove the loaf from the oven and let it cool in the pan for 10 minutes.
7. Remove the loaf from the pan and let it cool completely on a wire rack.
- Time:
Preparation time: 10 minutes
- Cooking time: 50-60 minutes
Temperature:
- Oven temperature: 350°F (180°C)
Serving size:
- Makes one 9x5 inch loaf
Nutritional information:
- Calories: 220
- Fat: 1g
- Carbohydrates: 50g
- Protein: 4g
- Fiber: 2g
- Sugar: 24g
- Sodium: 240mg
Substitutions for ingredients:
- Malt extract can be substituted with honey or golden syrup.
- Self-raising flour can be substituted with all-purpose flour and 1 1/2 tsp baking powder.
- Raisins can be substituted with other dried fruits such as cranberries or chopped dates.
- Marmalade can be substituted with orange zest and juice.
Variations:
- Add chopped nuts such as walnuts or pecans to the batter.
- Use different types of jam or preserves instead of marmalade.
- Add spices such as cinnamon or nutmeg to the batter.
Tips and tricks:
- To prevent the raisins from sinking to the bottom of the loaf, toss them in a little bit of flour before adding them to the batter.
- If the top of the loaf is browning too quickly, cover it with foil for the remaining baking time.
- Let the loaf cool completely before slicing to prevent it from falling apart.
Storage instructions:
- Store the malt loaf in an airtight container at room temperature for up to 5 days.
Reheating instructions:
- To reheat the malt loaf, slice it and toast it in a toaster or under the broiler until warm.
Presentation ideas:
- Serve the malt loaf sliced with a dollop of whipped cream or butter.
- Dust the top of the loaf with powdered sugar before serving.
Garnishes:
- Top the malt loaf with a spoonful of marmalade or jam.
- Sprinkle chopped nuts or dried fruit on top of the loaf.
Pairings:
- Serve the malt loaf with a cup of tea or coffee.
- Pair it with a scoop of vanilla ice cream for a dessert.
Suggested side dishes:
- Serve the malt loaf with a side of fresh fruit or a green salad.
Troubleshooting advice:
- If the loaf is too dry, try adding a tablespoon of milk to the batter.
- If the loaf is too moist, try baking it for an additional 5-10 minutes.
Food safety advice:
- Make sure to thoroughly wash your hands and all utensils before preparing the recipe.
- Store the malt loaf in an airtight container to prevent contamination.
Food history:
- Malt loaf is a traditional British bread that dates back to the early 20th century. It was originally made with malt extract, which was believed to have health benefits.
Flavor profiles:
- The malt loaf has a sweet and slightly tangy flavor from the marmalade and raisins. The malt extract adds a rich, caramel-like flavor to the bread.
Serving suggestions:
- Serve the malt loaf as a snack or a dessert.
- It can also be served as a breakfast bread with a cup of tea or coffee.
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Region: British