Who Knew?? All Bran malt loaf
So chatting about cake with a very lovely Birth client of mine she announces that her Grandmothers All Bran malt loaf recipe is delicious. I nodded politely and chalked it up as one of those things which taste good only through the misty haze of nostalgia. This is a powerful force and not to be underestimated having watched someone demolish a bowl of treacle/strawberry angel-delight/jelly combo “because it’s what their Mum used to make” (in Scotland in the early 70′s this was apparently the height of culinary fashion, I can only say it looked vile and smelt hideous) I can testify that if a food is strongly associated with a loving relative people can stomach the weirdest concoctions.
Anyway All Bran malt loaf, I finally got around to trying the recipe out and it is fantastic. Ridiculously easy to make and really does taste delicious (try warm with butter), I would 100% recommend giving it a whirl.
115g All Bran
1 cup Self Raising Flour
1. Place all the ingredients EXCEPT the flour in a bowl and leave to soak for 30 minutes.
2. Add flour and mix well.
3. Pour into a loaf tin (I used a 9x19cm size) lined with parchment paper and cook for 60-80 minutes at 160′C until a knife/skewer comes out clean.