The key to a great malt loaf is in the fruit-soaking - either in the microwave if you're short of time, or overnight at room temperature. For maximum squidgy texture, wrap the finished loaf and leave it for a few days before eating.
Make the malt loaf. Place the tea bag in a jug and add the just-boiled water. Leave to brew for 5 minutes, then discard the bag.
Tip the raisins and prunes into a microwave-safe bowl, then pour the tea over. Cover with cling film and pierce a few holes in the top. Microwave on full power for 4 minutes. Carefully remove the bowl from the microwave and remove the cling film. (Alternatively, soak the fruit overnight in a covered bowl.) Stir in the bicarbonate of soda, then leave the fruit to stand for 10 minutes.
Pour the malt extract into a small pan with the treacle and sugar and cook, stirring continuously, over a low heat for 2-3 minutes, until the sugar dissolves. Remove from the heat and cool for 5 minutes.
Sift the flour and baking powder into a mixing bowl and make a well in the centre. Add the warm malt mixture and the tea-soaked fruit and any soaking liquid. Fold everything gently together, then add the beaten eggs and mix well. Pour the mixture into the lined tin and bake it for 1-1¼ hours, until a skewer inserted into the centre comes out clean. Remove the loaf from the oven, brush the top with malt extract, then leave the malt loaf to cool completely in the tin.
If you can bear to wait before tucking in, once the malt loaf is cool, wrap it tightly in baking paper and leave it to really develop its flavour and texture for 1-2 days. Then, turn it out and set it the right way upon a serving plate. Serve in slices (spread with butter, if you wish).
Feb 5, 2022 Pour the malt mixture and the fruit and any unabsorbed tea into the flour and stir until everything is fully combined. Add the beaten eggs and mix until fully incorporated. Pour … From geoffsbakingblog.com
DAVID ATHERTON’S STICKY MALT LOAF - GREAT BRITISH FOOD
Malt loaf is a traditional British snack of malt-infused cake bread packed full of dried fruit. We like to serve it toasted and slathered in butter, alongside a strong cup of tea. David Atherton's version contains dried prunes, figs and raisins, … From greatbritishfoodawards.com
Jun 22, 2022 Homemade Malt Loaf, despite its name, is a traditional British favourite that’s a type of teatime cake. With a gloriously sticky texture, the rich, dark loaf is packed with juicy raisins and has the intriguing flavour of malt extract. From moorlandseater.com
Nov 12, 2023 A gloriously sticky malt loaf recipe with malt extract, tea and dried fruit. Best made in advance to allow the flavours to develop. From somethingsweetsomethingsavoury.com
Seek out malt extract from a good bakery and make your own dried fruit-packed treacly malt loaf – great for picnics or a yummy afternoon snack for kids. Place the sugar, malt extract, treacle and butter in a pan and heat gently until the … From bbc.co.uk
Pour the hot tea into a mixing bowl with the malt, sugar and dried fruit. Stir well, then add the eggs. Tip in the flour, then quickly stir in the baking powder and bicarbonate of soda and pour … From tfrecipes.com
Jan 23, 2019 The recipe calls for treacle and malt extract. I found the treacle at a British store, but you can also find it here. You can also use molasses in it's place very successfully. I found malt extract here. Malt bread tastes better as it … From ninakneadstobake.com
Aug 18, 2023 Instructions. Preheat the oven to 170C/325F/Gas 3. Grease and line a 2lb (900g) loaf pan with parchment paper. Set aside. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. From simplybakeblog.com
DELIGHTFUL REPAST: MALT LOAF - A BRITISH TEATIME CLASSIC
Nov 25, 2021 5 Make a well in the center; pour in the malt mixture, eggs, and reserved liquid from the fruit (about 1/3 cup), breaking up the eggs and mixing them with the malt and liquid. Then bring in the flour from the sides, and stir … From delightfulrepast.com
Nov 1, 2022 Instructions. 1. Heat oven to 150C/130C fan/gas 2. Line and grease a non-stick 2lb (900g) loaf tin with baking paper. 2. Pour the hot tea into a mixing bowl with the malt extract, sugar and sultanas. From lavenderandlovage.com
EASY HOMEMADE STICKY MALT LOAF RECIPE - THE SPRUCE …
Aug 25, 2022 This recipe, adapted from Felicity Cloake at The Guardian, uses a mix of dried prunes, figs, and some dried fruits, as I find they make an even stickier cake, but adjust the dried fruits to what you like. It is so easy to make, … From thespruceeats.com
MALT LOAF LIKE SOREEN RECIPE - RACHEL'S RECIPE PANTRY
Apr 20, 2023 This blog post will provide you with a simple and easy-to-follow recipe for making a copycat Soreen malt loaf at home. The recipe is just as delicious as the store-bought version, and it is much more affordable. From rachelsrecipepantry.com
EASY MARY BERRY MALT LOAF RECIPE - BRITISH RECIPES BOOK
Apr 21, 2024 It’s a simple, British bread filled with dried fruits and has a sweet, malty taste. You can eat it with butter and it goes well with tea. This recipe makes enough for 8-10 people and takes about 2 to 2.5 hours to make, including the … From britishrecipesbook.co.uk
Rye malt loaf. 200g of raisins; 200g of boiling water; 2 black teabags; 150g of dark rye flour; 150g of strong white bread flour; 50g of soft dark brown sugar; 25g of Horlicks, or other malt drink powder; 6g of quick yeast; 5g of salt; 80g of … From greatbritishchefs.com
Sep 29, 2021 Bake for an hour, or until the malt loaf has risen and feels firm to the touch. A toothpick inserted in the center should come out clean. Brush the warm loaf with malt extract and leave to cool in the tin. Wrap the malt loaf in … From supergoldenbakes.com
Nov 19, 2021 1. Preheat oven to 160°C (140°C fan-forced). Grease 15cm x 25cm (6 inch x 10 inch) loaf pan; line base and sides with baking paper, extending paper 5cm (2 inches) above long sides. From womensweeklyfood.com.au
Jul 16, 2024 Malt extract is a sweet, treacle-like substance and this is what was used for my recipe. You can find barley malt syrup in most health stores. The history of the malt loaf. The malt loaf was first made in Scotland by John … From tandysinclair.com
6 days ago This light malted loaf is a perfect accompaniment to smoked salmon, offering a delicate balance of flavors and textures. The combination of malted barley flour, brown sugar, … From chefsresource.com
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