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Malt loaf is a traditional British snack of malt-infused cake bread packed full of dried fruit. We like to serve it toasted and slathered in butter, alongside a strong cup of tea. David Atherton's version contains dried prunes, figs and raisins, making it even tastier and more nutritious!
Recipe taken from GOOD TO EAT by David Atherton (Hodder & Stoughton, £25) Photography: Ant DuncanPreheat the oven to 180°C/Fan 160°C/Gas 4. Line a 20cm loaf tin with baking parchment.
Chop the prunes and dried figs into pieces the same size as your raisins and set all the dried fruit aside.
In a saucepan, gently heat the malt extract, coffee granules, 110ml water and the sugars until dissolved. Pour this into a beaker with the cooked rice and blend with a hand blender until smooth.
In a mixing bowl, combine the flours, salt and baking powder. Pour over the sugar mixture and combine before beating in the eggs. Finally, stir through the dried fruit to evenly distribute.
Transfer to the lined loaf tin and bake for 1 hour or until a skewer inserted in the middle of the cake comes out clean.
Allow to cool for 10 minutes before turning out onto a wire rack, then brush with malt extract. This is a sticky loaf, so my tip is to slice it with a sharp bread knife once cool. I store mine wrapped in baking parchment. It will last for up to 7 days, but after day 4 is best toasted.
Preheat the oven to 180°C/Fan 160°C/Gas 4. Line a 20cm loaf tin with baking parchment.
Chop the prunes and dried figs into pieces the same size as your raisins and set all the dried fruit aside.
In a saucepan, gently heat the malt extract, coffee granules, 110ml water and the sugars until dissolved. Pour this into a beaker with the cooked rice and blend with a hand blender until smooth.
In a mixing bowl, combine the flours, salt and baking powder. Pour over the sugar mixture and combine before beating in the eggs. Finally, stir through the dried fruit to evenly distribute.
Transfer to the lined loaf tin and bake for 1 hour or until a skewer inserted in the middle of the cake comes out clean.
Allow to cool for 10 minutes before turning out onto a wire rack, then brush with malt extract. This is a sticky loaf, so my tip is to slice it with a sharp bread knife once cool. I store mine wrapped in baking parchment. It will last for up to 7 days, but after day 4 is best toasted.
15 minutes
Serves 18-22 scones
