Sticky Malt Loaf

From Serious Eats

http://www.seriouseats.com/recipes/2012/08/sticky-malt-loaf-recipe.html

(Notes: this seems like an insane amount of malt extract) 

Ingredients

• • 15g butter

  • 1/2 cup hot black tea (like PG Tips)

  • 1 1/4 cup plus 1/2 teaspoon malt extract, divided

  • 1/2 cup sugar

  • 1/2 cup raisins

  • 2 eggs, beaten

  • 2 cups all-purpose flour

  • 1 teaspoon baking powder

  • Pinch of salt

Procedures

• 1. Adjust oven rack to middle position and preheat oven to 300°F.

  2. Butter an 8- by 4-inch loaf pan and set aside.

  3. In a mixing bowl, combine tea, 1 1/4 cup malt extract, sugar, and raisins and mix until ingredients are well combined.

  4. Add beaten eggs and mix again.

  5. In a separate bowl, whisk together flour, baking powder, and salt.

  6. Mix wet and dry ingredients together and pour batter into loaf pan.

  7. Bake until loaf is brown and a thin knife inserted into the center of the loaf comes out clean, about 50 minutes.

  8. Sprinkle remaining 1/2 teaspoon of malt extract over loaf while it is warm and allow to cool.

  9. Remove from pan, slice, and serve.

Felicity Cloake

https://www.theguardian.com/lifeandstyle/wordofmouth/2014/may/08/how-to-make-perfect-malt-loaf-recipe

• • 9 tbsp (175g) malt extract, plus a little extra to glaze

  • 2 tbsp (40g) treacle

  • 50g soft brown sugar

  • 150ml strong tea

  • 200g dried sultanas

  • 125g plain white flour

  • 125g wholemeal flour (or more white)

  • 3 tsp baking powder

  • ½ tsp salt

Method

• 1. Stir together the malt extract, treacle, sugar and tea, then add the dried fruit. Leave to soak for 15 minutes. 

  2. Line a 10x20cm loaf tin with paper and heat the oven to 180C/350F/gas mark four.

  3. Whisk together the flours, baking powder and salt, then stir into the mixture to make a soft batter.

  4. Spoon into the tin and bake for about an hour, until a skewer comes out cleanish (the top will bow, don't worry!).

  5. Paint the top with malt extract and leave to cool in the tin. Wrap in baking paper once cool, and put in an airtight container for two to three days before eating. Or, at least, try.