Fruit Malt Loaf By Elle Leigh
I made this fruit malt loaf for the Lovely & Local Craft,
Food & Gift Fayre at Higham and the Iwade Food & Craft Fayre
this weekend 12th & 13th March 2016 to showcase the
Wild Damson preserve and Hedgerow Blackberry & Wild Bramley
Apple preserve. This recipe has been handed down through
many generations on my Father’s side of the family. A very big
thank you to all my lovely customers who came to the Fayre’s
and for those that asked if they could buy a loaf this is the recipe as
Skill Level – Easy
Prep – 30 to 45 minutes includes waiting time
Baking Time – 1 hour
You will need – a 900g/2lb Loaf tin, Non-stick silicone coated loaf liner or baking parchment to line the tin, jug/bowl, medium size pan, large mixing bowl, mixing spoon, baking tray.
3 Tea Bags
200ml Boiling Water
200g Muscovado or Dark Brown Soft Sugar
4 Tbsp. Malt Extract (available from High Street Health Food Shops or some Supermarkets)
2 Medium Eggs Beaten
300g Self Raising Flour
2 tsp Mixed Spice
A little Butter to grease the tin
Measure out 200ml of boiling water into a jug/bowl then add the tea bags, stir and leave until cool.
Grease the loaf tin with the butter then line the tin. Heat oven to 170c (fan) / Gas mark 3
Into the pan add the raisins and sultanas. Lift the teabags out of the cool water and squeeze any tea left in the bags back into the jug, and then add the tea into the pan. Stir to combine, put the pan onto the stove and bring the mixture to simmering point now add the sugar and malt extract stir until the sugar has dissolved then pour into the mixing bowl. Leave to cool. While waiting for the mixture to cool measure out the flour and add the mixed spice, stir to combine both together.
Once the mixture is cool add half of the flour and mixed spice and beat well. Add the beaten eggs and beat again then add the final other half of the four and mixed spice and mix well ( don’t worry if the mixture looks a little runny this is what it should look like) Spoon/pour into the tin level the top if needed then place on a baking tray and bake for 1 hour.
Take the loaf out of the oven test to see if the loaf is done by inserting a metal skewer into the middle of the loaf if the skewer comes out clean it is done if not return for another 5 to 10 minutes then test again.
Cool in the tin until completely cold before turning out then wrap in cling film and then foil and leave to mature for 2 to 3 days if you can!
To serve: slice and spread with butter and your favourite jam.
Easy & Tasty Recipe for a Weekday Supper
Sweet & Sticky Chicken Thighs Recipe by Elle Leigh
Prep – 10 minutes
Cooking time – 1 hour
Serves 3 - 4
8 Chicken Thighs – skin on & bone in
4 Tbsp's. Orange Marmalade I use Seville orange & Whisky but you can use any orange Marmalade
2 Tbsp's. Clear runny Honey
Juice of half an Orange
2/3 Garlic cloves – grated
½ Thumb size piece of fresh ginger – peeled & grated
½ Tsp Light soy sauce
1 small red chilli (optional) – finely chopped – discard seeds if you don’t like too much heat.
Take the chicken out of the fridge allow 30 minutes for the chicken to reach room temperature. Meanwhile heat oven to 200c/Gas mark 6 and line a roasting tin with foil
Remove any unwanted fat from the chicken then make 3 diagonal cuts across the skin take care not to cut down to the bone. Place the thighs into the roasting tin skin side up
Into a bowl add the marmalade, honey, orange juice, grated garlic, grated ginger, soy sauce and chilli and mix together. Spoon over the thighs making sure it gets into the cuts as well.
Place into the oven cook for 30 minutes then remove from the oven and gently lift the thighs up from the foil this is to stop them from sticking. Put the thighs back into the oven for the last 30minutes until they are cooked and nice and sticky.
Serve with rice or salad.