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Foodie Fee

Thank you for visiting my blog!

Over the last few years, I have been cooking for PureMalt staff, guests and events. I create every day food recipes for all to enjoy and often experiment with the addition of malt extracts in some of my dishes. East Lothian is a county full of great tasting and exciting local produce, which I will try to include in my food whenever possible.  It’s all about quality and flavour – hope you enjoy my recipes!

Fee x

    Sticky Malt Fruit Loaf.

     

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    A very tasty, sticky, gooey, delicious Malt Fruit Loaf to have, buttered for afternoon tea, or even with a large glass of some chilled vino!

     

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    Ingredients:
    • 125 gms ready to eat prunes.
    • 125 gms raisins or sultanas or even a mixture of both.
    • 150 mls hot strong black tea.
    • 150 gms Pure Malt Extract ( CB30/65 ) plus 2 x tablspns to finish.
    • 100 gms dark muscovado sugar.
    • 250 gms Plain flour.
    • 1 x tspn baking powder.
    • pinch of fine salt.
    • 2 x medium eggs
    • a little butter or oil to grease tin

     

    Pre heat oven to 160c fan and lightly grease and line with parchment a deep loaf tin. Roughly (20 x 9 cm )

    Boil kettle and in large bowl place the tea bag then pour over the hot water. Put the prunes and sultanas into the tea mixture, cover and leave to soak either overnight or for as long as you can.

     

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    When the fruit has soaked up all the tea liquid, remove the tea bag and discard.

    Put the Malt Extract and all the sugar into a heavy bottomed saucepan and warm without stirring it over a medium heat just until all the sugar has dissolved. Remove from heat.

     

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    In a separate bowl, put the flour, baking powder and salt and mix through to ensure there are no lumps.

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    Remove 2 large tablespoons of the soaked fruit into another bowl and using a hand blender, purée until you have a thick paste. Break eggs into a cup and beat lightly. (I just added them straight into bowl)

     

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    Next pour the warmed sugar and malt mixture into the flour and then add the paste mixture along with the soaked fruit. Now add the beaten eggs and gently fold the mixture together.

     

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    When it has all combined well together, scoop it into lined baking tin and level out.

     

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    Bake for around 50 mins to an hour until centre is lightly springy, remove from oven and leave to cool In tin. Whilst it is cooling you can brush over top with the little reserved malt extract. Or not if you don’t want it to be extra sticky.

     

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    When cool slice and butter thickly and enjoy with a cuppa or a coffee or in my case a long cold glass white wine.

     

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    Cheers!

    Enjoy

     

     

    Fee. X

     

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    Written by Foodie Fee

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