Tulip's Kitchen: Fat Free Malt Loaf

Tuesday, 15 January 2008

Fat Free Malt Loaf

This recipe came with my breadmaker but is a bake only recipe as you mix it by hand.

340g Self Raising Flour
45g Dark Brown Sugar
130g Sultanas
225ml Skimmed Milk
1 1/2 tbsp Malt Extract
1 1/2 tbsp Golden Syrup

Place flour, sugar and sultanas ina bowl and mix
Add the skimmed milk, malt extract and gloden syrup and mix thoroughly with a wooden spoon,, (the mixture will be very stiff)
Place the tin back inthe bread maker and set the program to 'bake only'
Set timer for 1 hour 10 minutes
When programme has finished, remove from tin and cool on a wire rack.

I think the next time I bake this I will add more fruit, other than that it turned out really nice. slightly hard crust, soft centre, great malt flavour and good texture....fat free too so you can have two pieces!!!

2 comments:

Marie Rayner said...: OH, that malt loaf looks really good Julie! I made Gary Rhodes once and it was yuck. I may give yours a try as Todd really loves Malt loaf!; 17 January 2008 at 15:40
Tulip said...: Hold that thought Marie, mine was lovely on the day it was made, but it dried out very quickly and lost a lot of its flavour. I am going to see if I can find one with fat in...that will stop it drying out!!! lol; 17 January 2008 at 17:28

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Cooking Tips

* Keep turning pork chops over, don't let the moisture cook out of them. Cook only till pink then let them finish off while resting, this way you won't over cook them.

* To test to see if an egg is fresh, immerse it in a pan of cold, salted water. If it sinks, it's fresh. If it floats, throw it away!!

* Get yourself a bunch of fresh corinader, wash and trim the stems. Dry on paper towels then put in individual freezer snack bags. Freeze. When you need some fresh coriander just get a pack from the freezer, crush or chop and add to your recipe.

* Use a pizza cutter to cut bars or tray bakes into nice, smooth squares.

* To keep cauliflower white while cooking - add a little milk to the water.

* Microwave a lemon for 15 seconds and double the juice you get before squeezing.

* To remove egg shells from a batter, use the remaining shell to attract the piece.

* If you need only 1/2 an onion, save the root half. It will last longer.

* One pound of all purpose flour is the equivalent to 4 cups.

* When using rice, remember that 1 cup of uncooked long-grain white rice makes 3 cups cooked.