Sunday, 11 July 2010

My Mum's Malt Loaf

If you like the Bran Loaf you'll love this Malt Loaf. It's very similar and just as easy.

I found this recipe on an old stained sheet of note paper covered in splashes with notes on the back. Her handwriting and the information on it took me back 40 years. Those were the days!


1 cup All Bran
1 cup mixed dried fruit or just raisins
1 cup brown sugar
2 tbsp Ovaltine

1 cup milk (she probably used full fat, but semi-skimmed is fine, I'm assured)

- Mix together and stand over night.
- Then add 1 cup self raising flour and mix well.
- Glace cherries and a tbsp of marmalde can also be added here.
- Cook in a greased loaf tin for about 1 hour 10 minutes at 180C/375F.

Serve sliced with butter.

My Mum's Bran Loaf

One of my mum's old recipes that is always a favourite with any family member or visitor is Bran Loaf.  My wife loves to make it; in fact she'll be making some to sell at our daughter's school fair!

This really easy method uses a handful of wholesome ingredients that won't cost the earth or take hours to prepare.  It's so easy a child could make it.  Ours often help their mum!  What a fun way to get the kids involved too.

This is basically a fruit loaf that is best thickly sliced and covered in the butter of your choice.  It's simply delicious and healthy too.


5 oz dark brown sugar
2 oz bran
8 oz dried fruit - raisins, sultanas, currants, dates (even dried apricots, chopped)
1 heaped tablespoon tangy marmalade
1/2 pint semi-skimmed milk
6 oz self raising flour

- Mix the first three ingredients a large bowl.
- Add the milk, then the flour and mix really well.
- Pour mixture into a greased loaf tin.  Don't worry about the mixture being too runny.
- Bake for about 75 minutes at 180C/350F/Gas Mark 4.
- Leave to cool in tin for a few minutes then turn out onto a cooling tray.

Serve thickly sliced with butter and enjoy.  For even greater pleasure serve slightly warm.

These measurements are for a 1 lb loaf tin.  For a larger size just double up the ingredients, being careful not to add too much milk.  (Add the extra liquid gradually.)

This loaf can be kept for quite a few days in an airtight container wrapped in cooking foil to keep in the moisture.