Sticky Malt Loaf Recipe

My youngest son loves malt loaf – I am thinking of taking out shares in Soreen. There isn’t a flavour he doesn’t like, and he’s happy to have it plain, with butter, made into bread and butter pudding…you name it. So when I came across a recipe for sticky malt loaf, on BBC Good Food website I just had to try it out (slightly adapted as usual, of course).

It turned out lighter than I was expecting – more of a tea loaf colour, and definately isn’t as rich as Soreen, but it is completely delicious, and half a loaf has been demolished already. It is perfect as it is, even without butter, but I am curious to see what it would be like toasted.

Here’s what I did:

Sticky Malt Loaf

Ingredients (makes 1 loaf)

75ml hot black tea
85g malt extract (I got mine from Holland and Barrett)
42g dark muscovado sugar
150g mixed dried fruit
1 egg, beaten
125g plain flour
1/2 tsp baking powder
1/4 tsp bicarbonate of soda

Method

sticky malt loaf close

1. Preheat the oven to 150C and grease and line a 1lb loaf tin (I only have a 2lb tin, so my loaf ended up being a bit shallower than it should be).

2. Put the sugar, fruit and malt in a bowl and pour over the tea. Stir well, and add the eggs.

3. Tip in the flour, and quickly add the baking powder and bicarbonate of soda, then pour into the tin. Bake for 50 minutes until risen and firm to the touch.

4. When you take it out of the oven, brush with some extra malt extract to glaze, and leave to cool.

Note: I didn’t have any bicarbonate of soda, so had to miss that out, but it doesn’t seem to have had any detrimental effect.

Apparently the sticky malt loaf improves if you can bear not to eat it, but wrap it and leave it for a few days. We haven’t been able to test this theory.

So far Son#2 has had it for afternoon snack, pudding, supper and asked for it for breakfast too, so I am guessing it’s a winner.

How easy was it?

One mixing bowl, one wooden spoon, pretty much chuck it in and then bake it. The hardest thing was buying the malt extract (my local Asda didn’t have it).

Would I make it again?

I think there would be complaints if I didn’t. It’s tasty, perfect at any time, and can almost be classed as a healthy snack, so yes.

Anything I’d change?

When I made it, I accidentally added the flour at the start of the recipe (with the sugar and malt), so I would read it properly next time, but I am not sure that made any difference. I would try to get a smaller loaf tin though (or make a full batch so it fitted my tin, and obviously then adjust my cooking time).

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