Sticky Malt Loaf Recipe
I have always loved Malt Loaf ever since I was young, back in the olden days. It’s soft, sweet, sticky texture is so delicious and doesn’t at all feel like the slightly healthy option that it is. Having said that, I do like to make it slightly less healthy with a decent slather of butter on each slice, so that rather changes the healthy remit.
Being such a Soreen fan, I decided it was time I learnt to make my own, having done my fair share of research *being a pig* over the years. So today’s recipe is for my Sticky Malt Loaf. This particular recipe comes care of The Guardian and is the bi-product of their research into this delicious delicacy. They tried various different flours, fruits and raising agents and settled on the ingredients below, although I have meddled with them slightly to accomodate what was in my cupboard.
This soft, sticky cake-like treat is actually very low fat and doesn’t have tons of unnecessary sugar in it. Malt Loaf is a great source of energy and can definitely give you a much needed post lunch or post exercise boost. After I had Ben, I attributed trading my addiction to Giant Chocolate Buttons for Malt Loaf to losing my post baby weight. I only have that last half a stone to lose, which isn’t bad considering he’s just turned 17.
This is incredibly simple to make, probably less time and effort than it would take to put your coat and shoes on, walk to the shops, get your purse out and buy one. This recipe is definitely a keeper, and it’s a brilliant after school snack for the children. If they get to it before you do.
Here’s the Sticky Malt Loaf ingredients line up. I chose prunes and dried cranberries to go in mine, as I love both these fruits with quite some passion. The Malt Extract was not tricky to find, I got mine from Ocado and it’s a useful ingredient to have a stash of if you enjoy baking. Not to be mistaken for Yeast Extract which is Marmite and would make your malt loaf a whole different ball game.
Make a start by pre heating your oven to 160 degrees fan assisted *standard Lucy Loves procedure*. Then, add the brown sugar to a medium sized bowl and pour in your beautifully brewed, builders strength tea.
Next into this sweet tea mixture, add the malt extract and black treacle and give it a good stir, so it doesn’t get all stuck to the bowl like mine did.
Drop your dried fruit choices into this molten liquid, stir then leave them to soak for around 15 minutes while you put a load of washing on or some other exciting task.
When the soaking time is up, measure both flours into a larger bowl and stir in the baking powder and salt. I used white and Spelt flour as that’s what I had, but do use any wholemeal flour you have to hand or I can imagine all white would work too, your loaf would just be slightly paler.
In mucky mud pie fashion, slop the now soaked dried fruit and it’s accompaning liquid into the flour mix and give it a mighty good stir.
Make sure all the flour is mixed in and you have an even, golden lava-esque mixture.
Pour this into your lined loaf tin, smooth the top and bake for around 50 minutes to an hour or until the malt loaf is cooked through and a skewer comes out clean when poked in the top.
Leave this fragrant loaf of malted chewiness to cool before glazing the top with an additional tablespoon of malt extract. Look how it glistens in the light.
Now the thinking behind this delicious treat is to leave it, well wrapped, for a couple of days to mature. But, sadly, I have the patience of a small gnat so it had barely cooled before I was hacking into it and covering it in butter. But if you can wait, this Sticky Malt Loaf certainly improves with age and keeps wonderfully in an airtight tin.
I think the key to this baked treat’s stickiness is restraint. Sadly, we don’t have restraint in our house, however, the small end slice which lasted in the tin for more than two days was particularly sticky, flavoursome and delicious. That said, so was the rest of the loaf only just cooled from the oven, so it’s up to you if you can keep your hands out of the tin for more than a day or two for extra malty goodness.
Lucy x
Sticky Malt Loaf Recipe
Makes one loaf, 8 to 10 slices
9 tablespoons malt extract, plus 1 tablespoon to glaze
2 tablespoons black treacle
50g soft brown sugar
150ml brewed tea, I made mine good and strong
200g dried prunes
50g dried cranberries, raisins or sultanas
125g plain flour
125g Spelt flour, or wholemeal flour, or use all plain if you don’t have any brown flour
3 teaspoons baking powder
1/2 teaspoon salt
Pre heat your oven to 160 degrees fan assisted and line or butter really well a 1 kilo loaf tin.
In a medium sized bowl pour in the 150ml of tea. Stir into this the brown sugar, malt extract and black treacle. Mix well then add your chosen dried fruit and leave for 15 minutes to soak.
In another bowl mix together the two flours, baking powder and salt. Then once the 15 minutes fruit soaking is up, stir both fruit and liquid into the flour mixture. Beat well then pour into the lined loaf tin and level the top. Cook for around 55 minutes to one hour or until the Malt Loaf is browned and a skewer comes out clean when inserted into the middle. Leave to cool then, if you can bear to, wrap well in greaseproof paper or cling film and leave for a day or two to mature. Serve with or without a good slathering of butter. This will keep in an airtight tin, wrapped, for up to a week.
Is the 9 tablespoons of malt extract correct. It seems way too much
Yes, thanks, Judith, that’s correct. It’s only 135ml, and makes the loaf wonderfully sticky. I hope you enjoy it. Lucy x
Hi Lucy,
is there no yeast to this mix?
Regards Dave
Hi Dave. Thanks for your message, there’s no yeast in this, it’s more cake then bread. Let me know how you get on. Best Lucy x
Could you please send me this recipe in the standard measurement format, please – cups versus grams and milliliters? Thanks.
Hi Morag. Many thanks for your message. Unfortunately as this was based on a British recipe, it’s all in grams and mls. When I convert from cups to grams, however, I use this site for conversions http://www.traditionaloven.com/conversions_of_measures/flour_volume_weight.html I hope that helps you. Best wishes. Lucy x
Finally located a can of malt. In all probably I will be able to make Malt Loaves till then end of time! I did eat a lot of them when I lived in London so here’s hoping this effort is my best.
I was told in the shop where I purchased my ‘largish can’ of malt that I could produce Malt Biscuits as well!! I will give you an update in due course. Looks like I am going to be busy. 🙂
Thanks so much, Mary. I have had my jar for ages, a little goes a long way! Let me know about the biscuits, they sound amazing. Lucy x
Lucy, just to let you know, I made this 2 days ago for hubby, who loves loves loves Soreen. He didn’t manage to wait 2 days, but today it tastes absolutely delish. Thankyou for posting xx
Oh that’s so kind of you! So glad he liked it. I’ve just ordered some more malt so muct make myself one this week too. Lucy xx
I was wondering about the 200g of dried prunes, and actually looked them up, but of course prunes are the dried plums (aren’t they?), and they don’t come any drier than that. It seems that the 200g would be about 1 1/2 cups prunes. Does that sound right?
Also, are the prunes to be chopped up before adding to the remainder of the dried fruits, and soaked?
Lastly, I read that molasses is a substitute for black treacle. It comes in fancy or cooking grade, whether that makes a difference I wouldn’t know. Thanks for taking the time. Your pics of the malt loaf look like the real thing!
Thanks for your comments, Sue. I think black treacle is a slightly more bitter option than molasses but it would make a fair substitution according to a bit of research. Regarding the prunes, I didn’t chop them, but you can if you would prefer. I have just done a quick conversion and 1 cup looks to be about 175g of prunes, so you may want to just add a couple more for the 200g weight. Thanks so much for stopping by. Hope you enjoy the malt loaf. Lucy x
Hi Can I substitute Maple Syrup in place of Malt extract
Hi there! Sadly, only malt extract would work here as it’s thick and quite a specific flavour. Sorry to not be more helpful and thanks for visiting my blog. Lucy x
After searching for and baking several different malt loaf recipes… this is the one! sticky, gooey and chewy, everything it should be, thank you!
Oh thanks so much, I’m so pleased you love it. Lucy x
hello ive just made the malt loaf and it was doing great when i looked again the whole middle had sunk ive just read that its only 135ml of malt and not the 9 tablespoons i put in could this be the cause as it wasnt opening the door too soon
many thanks
hi Diana. 9 tablespoons is 135ml so it won’t be that. To be honest, a little sink in the middle is totally normal as it’s a very moist loaf. Did it have a good texture when you cut into it? Lucy
hello lucy yes although it sunk the flavour was lovely and did not last. long making another today texture was good too many thanks
Thanks so much for letting me know, so glad it delicious. Lucy x
Hi Lucy, I have just made this and OH MY, IT IS DELICIOUS!! Better than shop-bought! I left it for a day and I’ve had to lock it in a cupboard so we don’t scoff it in one sitting…. Thank you so much. Vanessa x
That’s so funny, thanks so much, Vanessa. It is better than shop, I agree. Well done for making it so brilliantly. Lucy x
Hi
Just made this and while the taste is great, the outer is quite hard and not ‘soft and squishy’.
Why is that?
Thanks
Mmm i’m not sure, it does taste even better with age, so maybe wrap in greaseproof paper for a day and the outer crust will soften? Lucy
I’ve just baked this and had an epic fail. It sunk in the middle and wouldn’t cook. I think it was because I used soft dark brown sugar and should of used light brown. Worth noting if anybody is trying this recipe. Will try again
I’m sorry to hear that, Sam. It does sink a little, but I am not sure why it didn’t cook? Did you have the oven at the right temperature? Keep me posted on your next try and best of luck. Lucy x