Malt Loaf

Ingredients:
1 cup All Bran (or supermarket own brand equivalent)
1 cup Sugar
1 cup Dried fruit (raisins, currants or whatever you have to hand)
1 cup Milk
1 cup Self Raising flour

Method:
In a large mixing bowl place the bran, sugar, fruit & milk and mix well. Cover and leave for a few hours (I usually leave it overnight). Mix well and fold in the flour. Line or grease a 1lb loaf tin.

 

Place the mixture in the tin and bake in the oven at 180°C (350°F) for about 30 – 45 minutes or until you can put a skewer into the loaf and it comes out dry, or until you can tap the bottom of the loaf and it sounds hollow. Remove from the oven and leave to cool for a few minutes in the tin. Turn the loaf out of the tin onto a cooling rack, cover with a cloth and leave to cool.

I have tried various types of dried fruit and my favourite (so far) has been chopped, stoned dates – although I intend trying dried cranberries in the near future, so watch this space. I have also been trying out a few simple flavourings as well – a teaspoon of ground cinnamon or ground ginger (added at the same time as the dried fruit) works very well. I am going to give ground nutmeg a try soon – I’ll let you know if that works or not.

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