Malt Loaf

I was helping out at a cricket tea recently and slicing up a very dry looking shop-bought malt loaf got me thinking about the first time I ever tasted malt loaf.  I don’t know if my tastes have changed over the years, or if the malt loaf (same brand!) tasted a lot nicer 30 years ago!! 

Then, in the way only an addled middle-aged memory can, my mind wandered off down a path and fast-forwarded to 20 years ago when I used to make malt loaf, from a recipe an Aunt gave me.  I used to soak the bran and fruit overnight, and come home after my stint at the colliery where I worked then and finish mixing and then bake it. 

It’s very much like my bara brith recipe in that you leave half the ingredients soaking overnight then just stir in a beaten egg and flour to finish. 

This is a lovely breakfast bread, the bran and fruit in it very good for the digestive system and it’s a fat free loaf too.  It’s absolutely delicious toasted and then spread with butter, but equally good cold and with a slice of cheese on the side! 

I hope you enjoy this lovely simple loaf as much as my family did.

After soaking, before adding the egg

1 cup self raising flour

1 egg

1 cup all bran

1 cup mixed fruit

½ cup sugar

1 cup milk 

Place the all bran, fruit, sugar and milk in a large basin and leave overnight to soak. 

The following day, stir in a beaten egg and then add the flour and mix well. 

Turn into a lined 2lb loaf tin and bake at 180^oC (350^oF / gas mark 4) for an hour.

I would like to dedicate this recipe to my late Auntie Marj, who kindly gave me the recipe.  Gone, but never forgotten.