Talk

Advanced search

Malt loaf recipe please

(7 Posts)
FawnDrench Mon 04-Nov-19 12:02:50

Has anyone got a delicious, moist, sticky malt loaf recipe to share please?
One that you can vouch for the taste of if possible.

Have looked online and there's so many and most have different ingredients, yet all are called "malt loaf".

I'm really after a Soreenish taste if that's in any way achievable.

Thank you.

OP’s posts: |
sisteroutlaw Mon 04-Nov-19 13:19:33

watching as DS (6) loves Soreen. I too don't know which malt loaf recipe to trust @FawnDrench

My homemade bakes don't cut it. Last week's attempt was just a fruit loaf - not Soreen-y enough. Sigh.

FawnDrench Tue 05-Nov-19 11:22:34

Hopeful bump...

OP’s posts: |
Blondie1984 Tue 05-Nov-19 18:21:50

I make this one quite a bit and it's divine - and also has a habit of disappearing rather too quickly
www.bbcgoodfood.com/recipes/1411653/sticky-malt-loaves

FawnDrench Thu 07-Nov-19 18:50:27

Thanks Blondie I shall give this a go.

If anyone's interested I made one using a recipe I cobbled together, the main inspiration was from a recipe in Delicious magazine.

Please see recipe below.

If I say so myself, it was delicious and my family were delighted with the "soreen-ness" of the taste.
*
Sticky malt loaf* (recipe for 2 medium loaf tins)

175g mixed raisins and sultanas and chopped prunes
•5 tbsp malt extract
•225ml hot English tea
•Butter for greasing
•2 tbsp black treacle
•85g dark brown sugar
•2 large free-range eggs, beaten
•225g plain flour
•25g wholemeal flour
Large pinch of Chinese 5-spice
•1 tsp baking powder
•1/2 tsp bicarbonate of soda

Put the raisins and sultanas in a large mixing bowl with 1 tbsp of the malt extract, then pour over the hot tea.
Leave to stand, covered, for at least 2 hours, preferably overnight.
Heat the oven to 150°C/fan130°C/ gas 2.
Grease and line 2 medium loaf tins with baking paper.
Add the remaining 4 tbsp malt extract, the treacle and sugar to the soaked fruit.
Beat the eggs into the mixture, then stir in the flours, baking powder and bicarbonate of soda.
Pour the mixture into the prepared tins, then bake on the middle shelf for 1 hour 20-30 minutes.
The malt loaf should be firm and well risen, and a skewer pushed into the centre should come out a little sticky but not wet.
Smear malt extract over top of loaf using the back of a teaspoon to let it soak into the warm cakes.
Leave to cool completely in the tin.
Wrap in greaseproof paper.

OP’s posts: |
sisteroutlaw Sun 10-Nov-19 07:57:01

Oo thanks Blondie for vetting one and Fawn for the bespoke recipe. I'll stock up on dried fruit again! x

FawnDrench Sun 10-Nov-19 12:33:17

Just realised I've missed out "and prunes" in the first bit of the method - obvs they're added to the other fruits to soak in the tea.

OP’s posts: |

Join the discussion

Registering is free, quick, and means you can join in the discussion, watch threads, get discounts, win prizes and lots more.

Get started »