WebJan 26, 2024 · Add the butter so that it melts in the heat of the water. Butter two (9 by 5 inch) deep loaf tins well and line with baking parchment. Set aside. Preheat the oven to …
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WebApr 18, 2024 · Instructions. Preheat Oven 150C (fan) / 160C / 325F / Gas 3. Line and grease a 2lb Loaf Tin. Put your raisins in a large bowl. In a jug make your tea with 150ml …
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WebAug 18, 2023 · To make this loaf, simply grab a medium mixing bowl and whisk together the flour, baking powder, baking soda, and salt. Set aside. Add the raisins and prunes to a separate large mixing bowl. Pour over …
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WebJan 23, 2019 · Add treacle, sugar and malt extract to the bowl and mix to combine. Beat in the eggs and then add in both flours, baking powder and baking soda. Fold to combine. Divide between the two loaf pans and …
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WebNov 25, 2021 · 1 Pour boiling water over the tea. Let steep for 5 minutes; strain. Pour over raisins and prunes in a bowl. Partially cover and microwave for about 2 minutes, or bring …
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WebFeb 5, 2022 · Preheat the oven to 170C/150C Fan/325F. Place the sugar, malt extract and black treacle into a saucepan and then, stirring all the while, on a low heat melt …
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WebNov 12, 2023 · Step two – When you’re ready to bake, preheat the oven to 160C/150Fan. Grease and line the base and sides of your loaf tin or use a loaf tin liner. Step three – Place the malt extract, black treacle and sugar …
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WebMethod. 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 …
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WebSep 28, 2021 · What Is a Malt Loaf? Think of a malt loaf as a richer, denser fruit cake. Prue Leith, a judge on The Great British Bake Off, makes her malt loaf with freshly brewed …
WebJun 22, 2022 · Preheat your oven to 150 C / 130C Fan / Gas 2. Butter a 1lb/450g loaf tin (capacity appox 800ml) and put a strip of greaseproof or baking paper along the bottom, coming up approx 2cm above the short …
Webhoney or malt extract to glaze. Method. 1 Line a 2lb loaf tin with baking parchment or use a pre-formed loaf tin liner. Preheat the oven to 170°C/150°C fan/gas mark 3. 2 Put the tea, …
WebStep 4: Pour in the warm fruit mixture and add the beaten egg and malt extract. Mix well until blended. Step 5: Pour into the prepared tin and bake for for 35 - 45 minutes or until …
WebBake type: Cakes Made in: Letchworth Garden City Skill level: Easy Time taken: 2 hours About this Bake. This was the first time I’ve eaten malt loaf since childhood. Sweet, …
WebLet the bowl sit on a counter for 10 minutes. Combine the prune puree, malt extract (if using), molasses, and brown sugar in a small pan, heating on low and stirring continuously until the sugar has dissolved. Remove the pan …
WebLeave to cool. Mix the flours, salt, yeast and sultanas in a mixing bowl. Pour in the cooled malt syrup mixture and the warm water. Mix thoroughly; the mixture will be soft and sticky. Turn the
Web1. To begin, soak the raisins in the boiling water with the black teabags for a minimum of 20 minutes, removing the tea bags after 5 minutes. If preferred, you can prepare the raisins in advance and soak them the night before. …
WebSTEP 1. Heat oven to 150C/130C fan/gas 2. Line the base and ends of two greased 450g/1lb non-stick loaf tins with strips of baking parchment. STEP 2. Pour the hot tea into a mixing bowl with the malt, sugar and dried fruit. …