Malt Loaf
Today has been “come and visit the chicks” Day. The kids loved to stroke and hold them. To go with the countless cups of tea being made today I made a malt loaf. This was partially inspired by the jar of malt extract I found at the back of my baking cupboard. It only comes out when I’m making malt loaf or granola.
My memories of malt loaf go back to my school days where we used to literally fight over the slightly burnt corner piece of malt loaf that had a lovely caramelised, chewy texture. This recipe isn’t as chewy as Soreen, but the taste is very close. If you want you can soak the fruit in tea for 30 min before adding to the cake mix.
Malt Loaf
Prep Time10 mins
Cook Time1 hr 15 mins
Total Time1 hr 25 mins
Ingredients
- 75 ml/3fl strong hot tea
- 8 tbsp about 200g malt extract
- 175 g/6oz self-raising flour
- 1/2 tsp mixed spice
- 150 g / 6oz mixed fruit
- 1 egg
Instructions
- Preheat oven to 140oc. Line a 2lb loaf tin with baking parchment. Mix malt extract and tea, then allow to cool
- Mix all ingredients together, including malty tea and pour into tin. Bake for 1 1/4 - 1 1/2 hours. Stand for 10 min before slicing.
Jules
hello - i have been on a quest for ‘the’ malt loaf recipe and whilst this one doesn’t produce the exact same squidyness it is still fantastic and tastes very similar. i think my quest is over and i will stick with this one from now on - thanks!
Hi Joanne, I’m glad you like the recipe. I must make this again soon.
Hi. The last(and I’ve got to say the first) time I baked a malt loaf I baked it at 180°C for an hour and it was seriously burnt on top. I see that you bake yours at only 140°C but for significantly longer. I trust it is baked all the way through and there is no need to cover with tin foil towards the end?
I’ve never had a problem baking this malt loaf at the temperature and it doesn’t need to be covered in foil.
Thanks Jules. I was given a recipe without any oven temp or timing. There were two loaves, One is just out the oven after 1hr 15mins and looks good, the other is in for a further 15 minutes using your temps and timings. I will let you know how they have come out,