My grandson loves malt loaves but the shop bought ones are full of not too healthy ingredients so my daughter asked if I could find a recipe. Having just watched the episode of The Great British Bake Off in which they set Prue Leith Malt Loaf as a technical bake I decide to look at the recipe.
In this recipe, I’ll explore the rich history of malt loaf, which dates back to the Victorian era, when it was often enjoyed as a nutritious snack for children and adults alike. The combination of dried fruits, malt extract, and the unique texture makes it a comforting treat for any occasion. Whether served at tea time or as a breakfast option, malt loaf has maintained its popularity over the years, and with good reason.
As I was baking it, I realised that I was lacking one of the ingredients as I could not find any treacle in the shops I visited so I substituted it and used golden syrup instead. It has not affected the taste or look of the malt loaf but next time I’ll try it with treacle. The amount needed is very small.
I’ll definitely make this again. It is far superior to the shop bought ones and tastes a lot better. It’s very easy to make.
Moreover, pairing your malt loaf with various spreads can elevate the experience. Consider enjoying it with a thick layer of butter, a drizzle of honey, or even a homemade jam. Each of these options complements the loaf beautifully, making it a delightful addition to your afternoon tea spread. Imagine serving slices of warm malt loaf with a cup of freshly brewed tea, creating a perfect moment to savour.
We did not have the patience to wait a couple of days before eating it. It was too tempting and still tasted great.
For those who enjoy experimenting in the kitchen, you might try adding spices like nutmeg or cinnamon to your batter. These spices not only add warmth but also introduce an aromatic quality that can make your malt loaf even more inviting. The interplay of malt and spice can transport you to a cosy café, enjoying a slice while watching the world go by.
Ingredients
1 strong black tea bag
150ml just-boiled water
200g flame raisins
100g soft, pitted prunes, finely chopped
½ tsp bicarbonate of soda
150g malt extract, plus extra for glazing
40g black treacle
100g dark muscovado sugar
250g plain flour
1 tsp baking powder
2 eggs, lightly beaten
Method
1. Heat the oven to 170°C/150°C fan/325°F/Gas 3.
2. Make the malt loaf. Place the tea bag in a jug and add the just-boiled water. Leave to brew for 5 minutes, then discard the bag.
3. Tip the raisins and prunes into a microwave-safe bowl, then pour the tea over. Cover with cling film and pierce a few holes in the top. Microwave on full power for 4 minutes. Carefully remove the bowl from the microwave and remove the cling film. (Alternatively, soak the fruit overnight in a covered bowl.) Stir in the bicarbonate of soda, then leave the fruit to stand for 10 minutes.
4. Pour the malt extract into a small pan with the treacle and sugar and cook, stirring continuously, over a low heat for 2–3 minutes, until the sugar dissolves. Remove from the heat and cool for 5 minutes.
5. Sift the flour and baking powder into a mixing bowl and make a well in the centre. Add the warm malt mixture and the tea-soaked fruit and any soaking liquid. Fold everything gently together, then add the beaten eggs and mix well. Pour the mixture into the lined 2lb/900g loaf tin and bake it for 1–1¼ hours, until a skewer inserted into the centre comes out clean. Remove the loaf from the oven, brush the top with malt extract, then leave the malt loaf to cool completely in the tin.
6. If you can bear to wait before tucking in, once the malt loaf is cool, wrap it tightly in baking paper and leave it to really develop its flavour and texture for 1–2 days. Then, turn it out and set it the right way upon a serving plate. Serve in slices (spread with butter, if you wish).
Another aspect to consider is the way you store your malt loaf. Wrapping it tightly in baking paper helps to maintain its moisture, ensuring that it stays fresh for longer. If you plan to keep it for more than a few days, consider freezing slices and toasting them as needed. This method allows you to enjoy your malt loaf at your convenience without sacrificing quality.
Note: The key to a great malt loaf is in the fruit-soaking – either in the microwave if you’re short of time, or overnight at room temperature. For maximum squidgy texture, wrap the finished loaf and leave it for a few days before eating.
By Brigitte Kershaw
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16 comments
I do love malt loaf and surprisingly have never thought to make it for myself. Now I have seen how easy it is and how yummy it sounds I am definitely going to give this a try.
How lovely, hope this recipe has inspired you to make the cake at home
Perfect timing, I’d love to make cakes over the past few weeks. And this recipe is perfect.
Yes it is super easy and quick to make
This looks so amazing! I love the hearty texture that still manages to be moist, and all that fruit! YUM!
Yummy indeed and perfect to make if you have friends coming around
The loaf looks so delicious…As you said, it’s perfect for afternoon tea…I can’t wait to make it. Thank you so much for the recipe.
You are so welcome and hope you give the recipe a go
I don’t actually know if I’ve ever had a malt loaf, but yours looks really good. This just reminds me that the new season of bake off is coming out soon x
Yes, not long now. So best get your apron ready and start baking
I love that you gave this recipe a try and made it your own with the golden syrup swap. Sometimes the best bakes come from little tweaks like that. Sounds like a winner.
Can’t agree with you more Lavanda, I tend to bake with what I have in the kitchen
I do not think I have actually had a cake like this before! It looks really interesting – thank you for sharing your recipe.
You are welcome, this is a common tea cake here in England
This malt loaf recipe looks and sounds yummy! I’d like to make it and eat it with tea.
Hope you do give the recipe a try