Silvereye's Malt loaf

AT A GLANCE

  • Serves 4 people

"This loaf comes from my grandmother, Nora Miller, and was collected in a book of her recipes by my dad after she died," says Silvereye chef Sam Miller. "Nora was born in Oldham, Lancashire, and used to serve this to her husband, Norman, grilled and well buttered."

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  • 100 gm (1½ cups) All-Bran cereal
  • 150 gm (2/3 cup) caster sugar
  • 100 gm golden raisins
  • 100 gm currants
  • 75 gm sultanas
  • 300 ml milk
  • 85 gm self-raising flour
  • 15 gm (1½ tbsp) dark malt flour
  • Butter, to serve
01   Combine All-Bran, sugar, dried fruit and milk in the bowl of an electric mixer, cover and set aside to soak for 1 hour.
02   Preheat oven to 180C, and butter a 7cm-deep, 9cm x 17cm loaf tin. Add flours and a pinch of salt to fruit mixture, then beat on low speed to combine (1-2 minutes). Transfer batter to loaf pan, spread evenly and bake until a skewer withdraws clean (50 minutes to 1 hour; cover top with foil if it starts to brown too quickly). Cool in tin (10 minutes), then knock tin on a board to release loaf and transfer to a wire rack until just warm (20-30 minutes). Slice and serve warm or toast and spread with butter.

Dark malt flour is available from select health-food shops and online at grandmaspantryonline.com.au.

Topics:

DESSERT, MILK, CURRANTS, FARE EXCHANGE, MODERN AUSTRALIAN, SULTANAS, AUTUMN

Recipe:

SILVEREYE, CHIPPENDALE, NSW

Photography:

CHRIS CHEN

Styling:

VANESSA AUSTIN

FEATURED IN

April 2016

April 2016

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