Welcome to the many new followers who have come on board in this week: thank you for your interest in An Edible Landscape 🙂
Here – especially for the newcomers but also for the familiar faces, a past favourite from the quince season, published initially on my Facebook presence http://www.facebook.com/TheCulinaryScribe and now here for all non-Facebookers too!
Prep. Time: 15 minutes
Cooking time: 50 – 60 minutes
Makes 1 loaf
Hot black tea 150ml
Malt extract 175g
Dark brown sugar or treacle 90g
Quince spread or preserve 300g
Baking powder 11/2 tsp
1. Make the 150ml of tea and leave to draw until needed.
2. Pre-heat the oven to 150°C and grease the loaf tin.
3. Place the malt, sugar and quince spread/preserve in a bowl, pour in the hot tea and mix together well, breaking up the quince spread as you go. Then beat the two eggs and add them to the malt mixture.
4. Combine the flour and the baking powder and then quickly mix into the malt mixture.
5. Pour into the prepared loaf tin immediately and bake for 50 – 60 minutes until well risen, golden and firm to the touch.
6. Leave to cool slightly in the tin before removing and then leave to cool completely on a wire rack.
If you can’t find malt extract in your supermarket try the health food shop – it’s worth the effort!
Malt loaf improves with age and so you can keep it for a couple of days before serving – assuming you are able to resist the temptation for that long …