This recipe of my Grandma's produces you a lovely moist, yet light fruit loaf with a subtle caramel/malt-y flavour. It's the ultimate fruit loaf. Well, if Grandma makes it that is. If anyone else tries you end up with something acceptable, but the magic isn't quite there. This is my latest attempt and was pretty decent considering I didn't have the 'secret' ingredient in.
The original recipe is for 2 loaves, which is why I accidentally photographed 2 eggs.• Melt butter, sugar and half a cup of water in a pan over a medium heat.
• Add the fruit and leave to cool.
• Combine flour and nuts with 2 tablespoons of Horlicks (secret ingredient), then fold in the flour and the egg (beaten).
• Bake for about 1 hour at 150-160°C. You may want to cover the top half way so the fruit doesn't burn.
1 comments...:
grandma said " I can do it different every time !
Grandad said " I can't get enough of it ,especially with a bit of butter on it!"
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