Recipe of the week…

recipes - posted by

posted 15/07/17

Executive Pastry Chef Jason Brown’s Malt Loaf and Worcestershire Butter Recipe 

Though it’ s sold as a bread, it’s definitely more in the cake category – the loaf bit is just there to justify the application of great wedges of salty Worcestershire butter, which is less of a serving suggestion and more of a must.

(Best served with a cup of English breakfast tea).

Malt Loaf 

4 English breakfast tea bags

400g Hot water

250g English breakfast tea, loose leaf.

100g Currants

2tbsp Black treacle

5tbsp Malt extract

85g Brown sugar

2 Eggs

225g Flour

25g Rye meal

1tsp Baking powder

1/2tsp Bicarbonate soda

Method; Add the tea bags to 400g of hot water and brew for 5 minutes. Remove the tea bags from the water (without squeezing out excess liquid). This will leave you with roughly 250g of black tea. Next, in a large bowl add the currants, black treacle and malt extract and pour the black tea liquid over the mixture. Allow to soak overnight.

Next, place the sugar and eggs into a mixer and whisk on full speed for 1 minute. Add the brown sugar, flour, rye meal, baking powder and bicarbonate of soda, folding carefully a little at a time.

Add the soaked currant mixture to the bowl and mix until smooth.

At nel. we then pipe the mixture into individual moulds, roughly 100 x 50cm. However, if you prefer one large loaf for home – pipe the entire mixture into a medium sized mould and adjust the cooking time.

Bake the mini loafs at at 160°c for 20 minutes or until a skewer comes away clean from inside the loaf. For a larger loaf, allow to bake for 35-40 minutes, still using the skewer method to check the inside is fully baked.

Leave to cool out of the moulds on wire racks.

Worcestershire sauce butter 

Butter 35g

Worcestershire sauce

800g Whipping cream

Salt

Method; Place the cream, Worcestershire sauce and a good pinch of salt into a mixer and whisk until the cream separates, forming curds and whey. Strain off the whey and press the butter lightly in a muslin cloth to remove any further excess. Whip again in the machine and add salt, to taste.

Spread generously on the cooled malt loaf and enjoy!

 

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nel.
75 Wentworth Avenue
Sydney, NSW, 2000
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