Sticky malt loaves

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• NikNak

  27 August 2012

  NikNak rated this recipe

  

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• Bowdenei

  30 August 2012

  Bowdenei rated and commented on this recipe

  

  Just made this. Is truly scrumptious! I would say a tad sweet, but that could be because I wasn't sure if I should weigh the barley malt as its called here in the US(available at Wholefoods), or measure it as a wet ingredient which is what I did , therefore it more than on the scales. Can you tell me which is correct? But anyway I love it

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• Bowdenei

  30 August 2012

  Bowdenei commented on this recipe

  Also I did just use currants and raisins. I cooked it in a 2 lb flexible loaf pan so didn't need the paper or oil, and cooked it for 1 hr and 20 mins

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• moonphasewitch

  24 September 2012

  moonphasewitch rated this recipe

  

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• Carol

  29 September 2012

  Carol commented on this recipe

  It's in a 2lb loaf tin, turned up to 170 c been in for 1 hour 15 mins and STILL NOT COOKED! Stressed.... Hope is ok :-(

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• Petal

  05 October 2012

  Petal commented on this recipe

  made these for my painting class went down a treat all wanted the recipe looks like we will be having these again scrummy!!

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• Petal

  05 October 2012

  Petal commented on this recipe

  made these for my painting class went down a treat all wanted the recipe looks like we will be having these again scrummy!!Lovely and sticky as left for 4days had to hide from partner though ,

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• Vickyb

  23 October 2012

  Vickyb commented on this recipe

  In answer to those asking how to measure... same as golden syrup, black treacle et al... very lightly grease a measuring spoon with flavourless oil (groundnut, light olive etc) and then load with malt extract - the malt extract slips straight off. The other way is to remove the lid from the jar and ping in the microwave for 15secs or less - just long enough to make it pourable. It's also the way to measure glucose, in case anyone has ever tried. Otherwise, it looks like that version of Friends where Joey finds the leg wax in the salon, and touches it... Lovely recipe - rich and moist. It's in the favourites!

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• Blondiewonder

  26 October 2012

  Blondiewonder rated and commented on this recipe

  

  not quite malty or sticky enough for my taste hence the 4 stars, but a lovely tasting and easy cake to make non the less.

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• spanish

  02 November 2012

  spanish rated and commented on this recipe

  

  best malt loaf ever and easy to make.

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• Jenny C

  13 November 2012

  Jenny C commented on this recipe

  Does this recipe use powdered or liquid malt extract? Thanks

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• Inneka

  02 December 2012

  Inneka commented on this recipe

  Lovely malt loaf but when I made it the second time I used less malt

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• pinkie

  22 January 2013

  pinkie rated and commented on this recipe

  

  Easy, foolproof very forgiving recipe. I used a combination of dried fruits, emptying all sorts of oddments, dates, figs, ginger and usual suspects. I put all the ingredients in together and mixed, it worked a treat. Stickly yumminess.

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• Ron

  13 February 2013

  Ron commented on this recipe

  You can buy Malt Extract from Amazon and have free delivery

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• John

  23 February 2013

  John commented on this recipe

  Totally disappointed with the tasteless, rubbery Soreen universally available in the shops (and which everyone seemed to refer to as malt loaf), I tried the recipe for malt loaf in Sonia Allison's brilliant book "the Complete Bread Machine." The result was absolutely delicious, nothing like Soreen, and just like the malt loaf we used to eat when I was a boy in the mid forties. Then I saw this recipe for Soreen. The result was delicious, sticky, tasty, yummy, gone in 3 days - BUT , the loaves did not seem to rise as they appeared in the photograph. Two tins seemed unnecessary. I was wondering if gas mark 2 was too low. I did not soak the fruit but will do so next time. WARNING: do not try this recipe if you have a waist line problem!

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• LucyR

  27 February 2013

  LucyR rated and commented on this recipe

  

  I have just made this now for the first time and am very impressed! I stuck to the recipe exactly - found the malt extract in Holand and Barret, and on the advice of previous posts I soaked the fruit in the sugar and tea overnight. Took no time at all to make up, then 50 mins later the house smelled delicious and they were ready to come out. I couldn't resist cutting a sneaky slice off to try when it had called down a bit but was still warm...spread with margarine and it was very yummy...my 4 and 2 year old loved it too!

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• Furryjen

  12 March 2013

  Furryjen rated and commented on this recipe

  

  Absolutely gorgeous malt loaf, just like soreen but nicer. I did as others have suggested and soaked the fruit. I put the tea, sugar, malt extract and fruit in a saucepan and brought to the boil, simmered until the sugar had dissolved and then left to cool. When cool I added the beaten eggs then the flour plus raising agents. The result was beautiful, plump fruit evenly distributed through the loaf...non of this fruit sinking to the bottom problem like in the picture! I got my malt extract from Holland & Barrett.

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• Georgie Girl

  13 March 2013

  Georgie Girl rated and commented on this recipe

  

  Just made this - I made 2 loaves but used my usual 2lb tins and split mixture equally. This means loaf is a little shallow but still really yummy. A very easy recipe once you've located malt extract. I got mine at high street health store.

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• Bambi

  22 March 2013

  Bambi commented on this recipe

  Just made this recipe and sadly it hasn't worked for me. HELP. I used both bicarbonate and baking powder and suspect adding both was the problem. The loaves have sunk in the middle and feel very soft and frothy.

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• josophine851

  23 March 2013

  josophine851 rated and commented on this recipe

  

  Yum! A great recipe. Highly recommend.

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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 3g, carbohydrate 31g, fat 1 g, saturated fat 0g, fibre 1g, sugar 22g, salt 0.17 g

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