Updated: Jan 28
A few weeks ago I was craving a certain well known brand of Malt Loaf so decided to look for a recipe which to be honest I could not find very many. I decided on one that looked pretty good from the photos but it was very disappointing and not at all squidgy! I tried recipe number two and this was too dry, recipe three was like a tea bread, recipe four had the taste but not the texture..... I am starting to sound like Goldilocks! So after studying six different recipes I have come up with "my" idea of a perfect Malt Loaf and yes it does stick to your teeth!!!!
My Malt Loaf journey!!!!
Malt Loaf version 1
This was my first ever Malt Loaf - it tasted fine but not enough malt flavour and the texture was not like the shop bought version I was hoping for. The fruit also sunk to the bottom!
Malt Loaf version 2
I was pleased with the taste (I did double the malt extract from the recipe though) but the texture is just not right.
Malt loaf number 3
This one looks the least like the shop bought Malt Loaf but it does taste delicious but could do with more malt extract in my opinion. It has a more bread like texture as it’s made with yeast whereas the other two I have made have not had yeast in them. I really like it but not sure I would call it a malt loaf but more of a tea loaf.
Malt Loaf version 4
It’s lovely and moist and has a nice malt flavour but not overpowering like version 1. It needs a bit more malt and I think would benefit from a dark brown sugar. So version 5 is going to be my own adaption based on the recipes I have used so far.
Malt loaf version 5
A mix of previous recipes.....so far this is the best version but I have wrapped up these ones for a few days and I will test again. Guess what....I made them then went to a local supermarket in Keswick and inside the door was a huge stand of Soreen on special offer- it did make me laugh!
Malt loaf version 6
A few tweaks and it will be my perfect malt loaf. It has a mixture of malt extract and black treacle. I have put prunes in it and used a stick blender to make them into a purée which has definitely given a more squidgy texture. The black treacle was a bit overpowering so I will reduce in the next - hopefully final version!!!!
Malt loaf version 7
I have finally found the taste and texture that I wanted so this is my final recipe below.
Jump to Recipe.
What is a Malt Loaf?
Malt Loaf is a type of sweet bread made with malt extract as a primary ingredient. It has a chewy texture and often contains raisins. It is usually eaten sliced and spread with butter. My malt loaf contains raisins and prunes which I found helped the texture to be nice and soft.
How to make Sarah's Malt Loaf?
To start with I brewed some strong builders tea and soaked the prunes in the tea until it was nice and cold.
Once the tea was cold I poured the tea and prunes into a large bowl and added the malt extract, dark brown sugar, eggs and black treacle. Then using a stick blender I mixed everything together until smooth.
The raisins, flour, baking powder and bicarbonate of soda were added and folded in until everything was incorporated. Finally the mixture was divided between two lined and buttered 1lb loaf tins and baked in the oven for 50 minutes.
This recipe makes two 1lb loaves and is best kept for 2-3 days to mature. However I usually start eating one on the day they were baked because I am really not good at waiting. I do keep the other one tightly wrapped in parchment and foil to mature for a few days, then slice, cover in butter and eat!
Sarah's Squidgy Malt Loaf
150ml Strong black tea
150g Chopped prunes
185g Malt Extract
60g Dark brown sugar
2 Large eggs
20g Black treacle
225g Plain flour
1 tsp Baking powder
1/2 tsp Bicarbonate of soda
1. Pre-heat the oven to 160 degrees centigrade (140 fan) or Gas Mark 3
2. Line and butter 2 x 1lb loaf tins
3. Make the hot tea in a measuring jug then add the chopped prunes and let them soak until the tea is cold.
4. When the tea is cold pour the contents into a large mixing bowl and add the malt extract, dark brown sugar, eggs and black treacle. Then using a stick blender mix together until smooth.
5. Finally add the raisins, flour, baking powder and bicarbonate of soda and fold in until everything is fully incorporated.
6. Divide the mixture between the two tins then bake for 50 minutes or until a skewer comes out clean when inserted in the middle of each loaf.
7. Remove from the oven and allow to cool for 10 minutes before removing from tins.
8. When cold wrap in parchment and foil and keep at room temperature for 2-3 days to mature (If you can resist!)
Enjoy sliced and buttered!!!
Sarah's Extra Slice........
My 1lb loaf tins are by Jamie Oliver and are nice and deep.
Malt Extract can be hard to find but I got mine from Amazon.
If you don’t have a stick blender you could use a food processor or beat by hand and cut the prunes up as small as you can before incorporating into the mixture.