Sticky Malt Loaf
Try our Blackstrap Molasses in this Sticky Malt Loaf, ready in 1 hour 20 minutes. Serves 10.
Blackstrap Molasses is rich in calcium, magnesium and iron, and is a natural source of essential minerals, vitamins and trace elements. Blackstrap Molasses is the natural raw product left after sugar cane crushing.
1 table (21g) of Blackstrap Molasses provides approximately 169mg of calcium and 3.0 mg of Iron.
170ml strong hot tea
170g malt extract (see tip), plus
1 tablespoon extra
3 tablespoons Red Seal Blackstrap Molasses
2 tablespoons butter, melted
300g raisins, stalks removed
½ cup brown sugar
1 egg, beaten
1 cups self-raising flour
¼ teaspoon salt
- Preheat the oven to 160°C.
Line a 12cm x 22cm loaf pan with baking paper.
- In a large bowl or glass jug, mix together the tea, malt extract, molasses and butter. Add the raisins and sugar.
Stir to combine and set aside for 10 minutes to cool.
- Mix the beaten egg into the cooled mixture. Sift over the flour and salt, stirring gently to combine. Pour into the prepared loaf pan. Bake for about 1 hour in the preheated oven, or until a skewer inserted into the centre comes out clean (it will sink a little in the middle).
- Warm the extra malt extract for 10 seconds in the microwave and brush over the top of the loaf while it is still hot to create a shiny glaze. Set aside to cool in the pan.
- To store the loaf, wrap in baking paper, then a layer of tinfoil. This loaf benefits from being stored for a day or two before slicing and freezes well. Slice and serve buttered.
Cook’s note: Malt extract is usually found in the health/nutrition section of the supermarket.
PER SERVE: Energy: 319kcal, 1336kj Protein: 4g Fat: 4g Saturated fat: 2g Cholesterol: 28mg Carbohydrate: 67g Fibre: 2g Sodium: 283mg