Soreen Malt Loaf Recipes

STICKY MALT LOAVES

Steps:

• Heat oven to 150C/130C fan/gas 2. Line the base and ends of two greased 450g/1lb non-stick loaf tins with strips of baking parchment.
• 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 into the prepared tins. Bake for 50 mins until firm and well risen. While still warm, brush with a little more malt to glaze and leave to cool.
• Remove from the tins. If you can bear not to eat it straight away, it gets more sticky after wrapping and keeping for 2-5 days. Serve sliced and buttered, if you like.

MALT LOAF

Steps:

• Start by soaking the sultanas/raisins and prunes in the hot strong tea. Add in the butter so it melts in the heat of the tea. You will need your biggest bowl to mix this batter in.
• Meanwhile, line two 2lb loaf tins with paper cases or foil - it is a very runny batter so you need a good liner in your tin, especially if it isn't one single piece of metal. Preheat the oven to 150˚C conventional, or 140˚C fan.
• When the fruit has cooled to room temp and the butter has melted, stir in the treacle and soft brown or muscovado sugar. Beat in the eggs.
• Now you have a choice - either add the whole jar of malt extract to the fruit or reserve 1-2 tbsp that you will brush on the loaves when they are cooked. I like a little brushed on top but feel free to add it all to the batter.
• Fold in the flour and raising agents then divide between two prepared loaf tins and bake for 1 hour - 1 hour 15 minutes until well risen and springs back to the touch. You may need to cover the top with a piece of foil for the last 15 minutes if it looks like it will catch and brown too much.
• NOTE - a skewer inserted into the centre of the cake may come out a little sticky with a few damp crumbs attached, not raw batter when it is ready. Do not overbake them - you want it damp and squidgy to enjoy it at its best.
• When cooked, brush with the reserved malt extract (you may need to warm it up by standing the jar in some just boiled water to make it easier to spread) if using. Cool in the tins on a rack. Wrap in waxed paper or baking parchment and put somewhere cool and dark for at least 2 days before eating. Will keep at least a week after that.

HOMEMADE MALT LOAF

Steps:

• Preheat the oven to 170C (340F). Grease and line a 900g (2lb) loaf pan. Add the dried fruit and contents of a tea bag into a mixing bowl. Pour in freshly boiled water, malt extract and sugar. Stir well and leave to stand for 10 minutes.
• Stir in the eggs and then sift in the flour and baking powder.
• Mix the batter until no streaks of flour remain and pour into a greased and lined loaf pan.
• Bake for an hour, or until the malt loaf has risen and feels firm to the touch. A toothpick inserted in the centre should come out clean.
• Brush the warm loaf with malt extract and leave to cool in the tin.
• Wrap the malt loaf in two layers of greaseproof paper and store at room temperature for 3-5 days so it can mature.

PRUE LEITH'S MALT LOAF

Steps:

• Heat the oven to 170°C/150°C fan/325°F/Gas 3.
• 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).

BANANA MALT LOAF

Steps:

• Heat the oven to 160C/fan 140C/gas 3. Line a 2lb/900g loaf tin with a strip of baking paper, leaving the edges overhanging.
• Brew the tea then drop in the dates and sultanas while still hot. Gently heat the malt extract and sugar in a small pan, stirring, until the sugar has dissolved. Cool until just-warm.
• Put the flour, baking powder and a pinch of salt in a bowl. Mix in the melted sugar, bananas, fruit and tea. Tip the batter into the tin and bake for 1 hour.
• Brush the top of the cake with more malt extract, then leave to cool in the tin completely. Wrap in baking paper then foil and keep for 2-3 days to mature and develop maximum stickiness before serving. Eat within a week.