How To Make A Proper Malt Loaf

Recipe and photo courtesy of Meridian Foods.

How To Make A Proper Malt Loaf. Happy Thursday.

Are you enjoying the Summer holiday? Are you keeping busy?

Today I have a malt loaf recipe to share with you: Fancy making a Proper Malt Loaf?

Home-made version of the usual shop bought sticky malt loaf made with malt extract, dried fruit, date syrup and black tea. Make ahead, as the longer you store this loaf the more deliciously sticky it becomes.

How To Make A Proper Malt Loaf

Serves: Makes 2 small loaves

Preparation time: 10 minutes
Cooking time: 45 minutes

How to make a Proper Malt Loaf:

What You Need:

  • 140ml hot black tea
  • 160g Meridian barley malt extract
  • 90g unrefined dark muscovado sugar
  • 200g raisins
  • 2 eggs, beaten
  • 250g self-raising flour
  • Pinch salt
  • 2 tsp baking powder
  • 2 tbsp Meridian date syrup

How To Make A Proper Malt LoafHow To Make A Proper Malt Loaf

How To Make A Proper Malt Loaf:

What You Do:

1. In a bowl combine the hot tea, barley malt extract and sugar, then stir in the raisins and the beaten egg. Leave to soak while you preheat the oven to 150C/130C fan and line two 1lb loaf tins.

2. Combine the flour, salt and baking powder, and then stir in the tea mixture. Spoon into the loaf tin and bake for 40 – 45 minutes until well risen. Remove from the oven and brush the top with date syrup while still warm then leave to cool in the tin. Once cooled, wrap in foil and store in an airtight tin for two days while it develops its characteristic stickiness, or simply tuck in if you can’t wait.

Chef’s tip: Delicious when spread with Meridian Almond Butter.

How To Make A Proper Malt Loaf. Recipe and photo courtesy of Meridian Foods.

What do you think?

Fancy making A Proper Malt Loaf?

Let me know in the comments below if you get to try this recipe out and share your thoughts with us.

Why not try now or Pin on your Pinterest board to try later?

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How To Make A Proper Malt Loaf

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Claire Justine

Hi, I am Claire and I created Claire Justine in 2011. I hope you enjoy reading my posts as much as I love writing them. Please leave a comment below and share your thoughts with us.

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Recipe and photo courtesy of Meridian Foods.

4 Comments

  1. Debbie Roberts - Debs Random Writings
    21st December 2017 / 5:39 pm

    Hi Claire, I'm pulling my hair out as I'd love to make this, but can't get barley malt extract or date syrup here! Maybe next summer someone can bring me out some (I hope). Mum sometimes brings me a Soreen Malt loaf back when she's been to the UK.xx

    • 24th December 2017 / 9:35 pm

      Thanks for stopping by Debbie. Hope you manage to get some 🙂

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