Sticky malt loaves

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• Fran Bray

  16 June 2011

  Fran Bray rated and commented on this recipe

  

  These taste amazing and so much better than the shop ones. Really easy to make too.

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• Frantic Flapjack

  27 July 2011

  Frantic Flapjack rated and commented on this recipe

  

  Dead easy to make and tasted fabulous. It doesn't need the extra glaze at the end though. If left a couple of days, it gets quite sticky anyway. It took an absolute age to find the malt extract. Trawled all the supermarkets and local chemists to no avail. Eventually found some in a health food shop.

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• profilea2

  03 August 2011

  profilea2 commented on this recipe

  Fantastically moist although mine looked more squashy than the lovely risen one in the picture. Forgot I had missed out the glaze until I read the previous review but it didn't miss it. Apart from the fact that malt extract is quite tricky to get hold of (I had half a jar in the cupboard) this would join the ranks of family favourutes.

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• Karen

  06 August 2011

  Karen commented on this recipe

  Can someone tel me how to measure 175g of Malt Extract please? The jar I have purchased is 454g

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• Lyndy

  10 August 2011

  Lyndy commented on this recipe

  I steeped the fruit, sugar and malt overnight in the tea. This meant the mix was slightly stiffer when I mixed it, which ensured that the fruit was evenly distributed throughout the cake, instead of settling on the bottom.

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• bella

  26 September 2011

  bella rated and commented on this recipe

  

  This recipe is lovely and so easy - I have made these several times now. I get my Malt Extract from Boots or Holland and Barrett

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• Clurr

  05 October 2011

  Clurr commented on this recipe

  Absolutely lovely and so easy, my3 year old daughter helped me make it first time and both my children helped to eat it so fast I had to make another the next day! Definitely soak the fruit first, I only needed to for a few hours before, but it made all the difference between settling to the bottom and making a moister loaf with fruit distributed nicely through it.

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• Gill

  08 October 2011

  Gill rated and commented on this recipe

  

  I don't have any 1lb loaf tins so doubled the recipe and made 2 2lb loaves. I increased the cooking time to one and a half hours and they came out beautifully. Froze one of them in slices so that it was east to defrost just a slice or two at a time. Perfect for packed lunches or mid-morning coffee break.

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• Pippa

  11 October 2011

  Pippa commented on this recipe

  May I ask a question?! I want to make this for a shoot lunch in Dec (now Oct). Would I let it 'mature' for a few days prior to freezing, or would it mature equally well whilst frozen? Many thanks!

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• Emy

  27 October 2011

  Emy rated and commented on this recipe

  

  If anyone's having trouble finding malt extract or doesn't want to buy it specially, I found the recipe worked absolutely fine by substituting about 5 tablespoons of black treacle. As suggested in other comments I soaked the fruit in the tea with the treacle and sugar for about an hour before mixing. For the fruit, I used mostly sultanas with 75g of dried apricots (chopped up). It worked perfectly - the fruit was evenly distributed, the temp/cooking time didn't need adjusting and by the next day it had a lovely dense, sticky texture. Like others I didn't bother with the glaze, it really doesn't need it! Not too sweet and really tasty spread with a little butter - will make again! :-)

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• lishalee

  09 December 2011

  lishalee rated and commented on this recipe

  

  This recipe is truly delicious, soaked the fruit last night and made it this morning. The only thing i did different was to add some browning to it, to give a dark rich color. Will have to bake another, it seems to have all disappeared.......Yummy

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• scrummy

  12 December 2011

  scrummy commented on this recipe

  replace the malt extract with golden syrup and ovaltine about 2 tbsp.

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• Pippa

  17 December 2011

  Pippa commented on this recipe

  This is a surprisingly forgiving recipe - thank goodness! I doubled up quantities to make two for freezer for a shoot lunch, and two to mature and scoff. Didn't understand why it said 'pour into tins' as I was spooning out sticky heavy spoonfulls into my beautifully prepared tins, which I then popped into the oven only then to spot all the eggs sitting patiently in a bowl! I hastily removed cakes, tipped back into large bowl and added said eggs, re lined tins and bunged in oven with a wish and a prayer! They worked!! I managed to hide them for two days before 'fessing their existance, giving them a chance to mature, and once discovered they disappeared very quickly. Am about to make some more, just to be available over the x-mas period, and will quickly comment on the frozen ones when tried (didn't know if they would mature in the freezer)

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• Pippa

  01 January 2012

  Pippa rated and commented on this recipe

  

  Ooh, slightly take back comment about being a 'forgiving' recipe! It is, in that I was left with a tasty fruit loaf with a hint of malt and tea - but if done properly as in recipe - WOW! De-licious and sticky and malty! Much better of course, and a firm favourite too. I didn't wrap very well to let it mature though and it did dry up a tad - but toasted with a spread of butter is sensational! Many thanks

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• Lavender

  31 January 2012

  Lavender rated and commented on this recipe

  

  I liked the malty flavour, but I found the loaves almost overpoweringly sweet. Has anybody tried making this recipe with less sugar, or less dried fruit? By the way, Karen - if you prefer measuring by volume, 175g. of malt extract makes about half a US cup, or roughly 120 millilitres. (If you grease or oil your measuring cup first, it will be easier to remove the syrupy malt extract).

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• zelly111

  01 February 2012

  zelly111 commented on this recipe

  Is malt similar to molasses? I've never seen it at Canadian grocers.

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• Judy

  03 February 2012

  Judy commented on this recipe

  Find malt extract with brewing supplies . Here in Colorado, couldn't find it at grocery store, but did find it next door at Kitchen & Beer Brewing specialists.

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• helenb

  04 February 2012

  helenb commented on this recipe

  I weigh the malt extract by pouring it on top of sugar while still in scale. I warm it a bit first in microwave or stand it in basin of hot water to make it easier to pour. I love home-made malt loaf.

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• Alison

  06 February 2012

  Alison commented on this recipe

  This is really lovely. I soaked my fruit for about 2 hours in the tea, sugar and malt mixture before proceeding with the recipe. This was enough to plump up the fruit and I have 2 lovely moist loaves with fruit evenly distributed. It's like Soreen but so much nicer!

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• Alison

  06 February 2012

  Alison rated and commented on this recipe

  

  Forgot to rate!

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http://www.bbcgoodfood.com/recipes/1411653/

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Ingredients

• sunflower oil , for greasing
• 150ml hot black tea
• 175g malt extract , plus extra for glazing (see tip)
• 85g dark muscovado sugar
• 300g mixed dried fruits
• 2 large eggs , beaten
• 250g plain flour
• 1 tsp baking powder
• ½ tsp bicarbonate of soda

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Difficulty and servings

MAKES 2, each cuts into 10 slices

Preparation and cooking times

Prep 15 mins

Cook 50 mins

Low-fat

Ingredients

• sunflower oil , for greasing
• 150ml hot black tea
• 175g malt extract , plus extra for glazing (see tip)
• 85g dark muscovado sugar
• 300g mixed dried fruits
• 2 large eggs , beaten
• 250g plain flour
• 1 tsp baking powder
• ½ tsp bicarbonate of soda

PER SERVING

140 kcalories, protein 3.0g, carbohydrate 31.0g, fat 1.0 g, saturated fat 0.0g, fibre 1.0g, sugar 22.0g, salt 0.17 g

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