Recipe of the week…
recipes - posted by nel. restaurant
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).
4 English breakfast tea bags
400g Hot water
250g English breakfast tea, loose leaf.
2tbsp Black treacle
5tbsp Malt extract
85g Brown sugar
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
800g Whipping cream
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!