A thin slice of malt loaf spread with butter makes an excellent coming home treat. It’s sweet, moist and malty and I expect will improve with keeping. I froze one loaf for another day. Malt extract comes as a syrup in New Zealand under the ‘Maltexo’ brand which you’ll find in the nutritional section of the supermarket. Makes two 700g loaves.
450g dried fruit (I used sultanas, apricots and dates)
300ml Bundaberg ginger beer
Two tablespoons malt extract syrup
One teaspoon baking soda
280g plain flour
One teaspoon baking powder
Heat the dried fruit and ginger beer gently in a saucepan until simmering. Remove from the heat and add the malt extract and baking soda. Cream the butter and sugar. Add the eggs, sieve in the flour and baking powder. Mix in the cooled fruit. Divide between two loaf tins and bake in a preheated over at 180 degrees C for about 40 minutes. A skewer pushed into the centre of the loaf should come out clean when it’s cooked.