Thursday, 28 February 2013

Sticky & Squidgy (and low fat) Malt Loaf

I'm searching out low fat recipes, primarily to encourage a healthier eating in the household! Also, because I am addicted to baking, the need to the reduce fat content of my baking wherever possible, seems like a good idea to help prevent rising cholesterol issues!!

I have bought Soreen Malt Loaf for years, partly because it always seems so ridiculously cheap in comparison to other products; and partly because it is so darn tasty, squidgy, and moreish!

So...enter this super Sticky & Squidgy, low fat (only 1g of fat per slice) Malt Loaf.  It is very easy to make, and I would say very foolproof.  It is said to be good for up to 5 days, wrapped in cling film and stored in an airtight container...I'll let you know about that!  It is also said that the malt loaf becomes more sticky over the days after baking!

The malt extract appears to be one of those items in a recipe that is quite tricky to track down.  I bought mine from Holland & Barrett with no problems whatsoever, so it's maybe one of those items that is more prevalent in a health food store rather than a supermarket.

You will need:

  • sunflower oil to grease the tin
  • 150 ml hot black tea
  • 175 g malt extract
  • 1 teaspoon of black treacle
  • 85 g dark muscovado sugar
  • 300 g mixed dried fruits (I used 150 g of currants, and 150 g sultanas)
  • 2 medium eggs
  • 250 g plain flour
  • 1 teaspoon baking powder
  • 1.2 teaspoon bicarbonate of soda

1.  Heat the oven to 130 C fan (after soaking fruit in tea for approx 2 hours), and grease a 2 lb loaf tin with sunflower oil, and line tin with greaseproof paper
2.  Pour the hot tea over the mixed fruit, malt, sugar, and black treacle.  Stir well.  Leave to soak for approx 2 hours
3.  Beat the eggs in a jug, then add to the bowl of soaked fruit, sugar, malt extract, and black treacle.  Stir the mixture well to ensure the eggs are well combined
4.  Add the flour, stir this in well, then add the baking powder and bicarbonate of soda, then pour into the tin
5.  Bake for 1 hour and 50 mins (test middle to ensure properly baked)
6.  Leave to cool slightly in tin before removing.  Wrap in cling film when completely cool and store in an airtight container
7.  Serve slices buttered (or the healthier option of low fat spread such as Utterly Butterly!)


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