Sunday, December 04, 2011

Recipe of the week – One cup malt loaf

No complicated measuring required to make this. All you need is a cup or a mug. Just make sure you use the same one throughout.

A cup or mug of the following:

  • All Bran (or supermarket’s equivalent. Please don’t use bran flakes as the texture isn’t the same.)
  • Milk
  • Caster sugar (use slightly less than a cupful if you want to make it less sweet)
  • Sultanas or raisins
  • Self-raising flour – sifted

Oven: 180º c/Gas Mk 4. Fan oven 160ºc

Line a 1lb loaf tin with baking parchment or non-stick liner (Lakeland sell them and they’re brilliant).

Start the day before you intend to make the loaf.

Put all the ingredients except the flour into a bowl and mix well. Cover with a tea-towel and leave overnight.

Stir in the flour, making sure you scrape the sides of the bowls thoroughly, and pour the batter into the loaf tin.

Bake for 1 ½ hours.

Please soak the bowl as soon as you’ve finished with it as the mix sets like concrete if left !!!!

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