More malt loaf

This is Meg's recipe for malt loaf.

Ingredients:
1 cup All Bran
1 cup brown sugar
1 cup mixed fruit
1 cup milk
1 cup self raising flour

Mix together All Bran, sugar, fruit and milk. Leave to soak overnight, or equivalent, covered in a cool place.

Add flour, mix in thoroughly.

Put mixture into a greased and lined 2lb loaf tin. Cook for 1 hour at 180^oC, 350^oF.

3 cup measures will make 2 loaves. Freezes well.

Fruity malt loaf recipe

Amanda's recipe for malt loaf. Yummy!

Ingredients:

550g plain flour
1 tsp salt
50g soft brown sugar
125g sultanas
125g currants
25g mixed peel
25g fresh yeast
250ml warm milk
50g butter or margarine
4 tbsp malt extract
2 tbsp clear honey to glaze

Makes two 500g loaves

Place all the dry ingredients in a bowl.

Cream the yeast with a little of the milk and set aside. Add the fat and the malt extract to the remaining milk and heat until melted. Cool slightly then add the to the dry ingredients with the yeast.

Beat to a soft dough, cover with a damp cloth and leave to rise until doubled in size.

Turn out and knead for 5 mins until smooth.

Divide and place in two 500g tins/ Cover and leave to rise again (about an hour).

Bake in pre-heated oven at 190^oC for 35 to 40 mins.

When hollow sounding, turn out and brush with honey.

Boiled Fruit Cake

Submitted by Seawood

Boiled Fruit Cake - a fast, easy standby for unexpected visitors,
and a perfect snack for just after your baby arrives!

It's tastier than it sounds, I promise! This is my mum's recipe and I have no idea where it comes from. It's my go-to cake when I'm expecting visitors in the next couple of hours, although it is even tastier if you can leave it overnight. It's great for taking on picnics, to meets and on holidays as it won't fall apart in transit. Also I swear it's all that kept me going for the first two weeks after my daughter arrived!

Line your loaf tin with greaseproof paper - you can be fairly lazy about it as you can see from the pic. Put your oven on at about 160oC - mine is fan-assisted so you may need it warmer, it's a bit trial and error, this one.

Then you need:
2oz Butter
2 cups dried fruit (I use raisins and apricots)
1 cup hot water
1 cup brown sugar
2 cups plain flour
1tsp baking powder
1tsp mixed spice
2 eggs

These are US cups, but don't worry too much if you don't have one to hand - it doesn't actually matter as it's the proportions that count; if you use a bigger mug/shoe/wheelbarrow just increase everything else as well (including your tin if necessary).

Add the butter, fruit and water to a pan and heat gently until the butter has melted. Turn off and allow to cool whilst you mix the dried ingredients together. Beat the eggs, and when your fruit mix is cool enough such that it won't curdle the eggs, add this and the eggs slowly to the bowl bit by bit, mixing all the while. The final mixture will be quite runny. Stick it in the loaf tin and bake for about 1hr depending on your oven, maybe 1hr30. The trick is when it comes out, turn it out of the tin almost straight away, wrap it in the greaseproof paper and then in foil. Leave overnight so that all the steam is kept in to make it lovely and moist.