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  • Sarah L Samuels

Malt Loaf

Updated: Jan 18

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!!!!


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.



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.




Pre-heat the oven to 160 degrees centigrade (140 fan) or Gas Mark 3 then line and butter 2 x 1lb loaf tins.



Make the hot tea in a measuring jug then add the chopped prunes and let them soak until the tea is cold. 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.



Finally add the raisins, flour, baking powder and bicarbonate of soda and fold in until everything is fully incorporated.



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.



Remove from the oven and allow to cool for 10 before removing from tins.



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 Malt Loaf


Sarah’s servings: 16

Sarah’s skill: Medium

Baking time: 50 minutes



Ingredients:

150ml Strong black tea

150g Chopped prunes

150g Raisins

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


Method:

1. Pre-heat the oven to 160 degrees centigrade (140 fan) or Gas Mark 3

2. Line and butter 2 x 1lb loaf tins. Available on Amazon

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!)






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.




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23 Comments


Guest
Feb 26, 2023

Hi Sarah, do you know roughly how long these would keep - assuming I could actually wait a couple of days after making (I probably won’t be able to!).

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Sarah L Samuels
Mar 01, 2023
Replying to

Thanks - it became a labour of love to get this recipe right! I think it’s paid off as everyone who has made it seems to like it a lot. Thanks for letting me know. Sarah

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Guest
Feb 11, 2023

I made it this afternoon, in a 2lb loaf tin, as I don’t own any small ones.

… now to sit on my hands for a couple of days, whilst it develops. It certainly smells like it should!

Fiona S

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Sarah L Samuels
Feb 16, 2023
Replying to

Brilliant - enjoy 😊

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Guest
Feb 04, 2023

I accident bought an alcohol derived malt extract. Any ideas how much to add? I’m guessing I could mix into Golden syrup to get the sweetness up.

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Sarah L Samuels
Feb 16, 2023
Replying to

I am not sure how it would work as I haven’t heard of this product before.

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andyandjacroberts
Sep 23, 2022

This is really special. I hate to use the Soreen word but I didn’t think it could be beaten despite having tried many other recipes. This has exactly the lovely stickiness you expect in a malt loaf. It’s only problem is seeing it sitting there and leaving it alone for two days! My self control is pushed to its limit 😂

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andyandjacroberts
Sep 27, 2022
Replying to

We didn’t like it, we loved it ❤️

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Unknown member
Apr 30, 2021

I just made them but will (sadly) try to wait for 2 days before I eat them. I will let you know. Thanks.

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Sarah L Samuels
May 02, 2021
Replying to

So pleased you loved it!!! It was a lot of work tweaking the recipe until I was happy but it was all worth it in the end 😊

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