Do you remember Malt Loaf?

I’m not sure if you have to be of British heritage to remebert Malt Loaf.  Being a Possie (you know half Aussie half Pommie), I’m often not sure if it was just our family, or all Aussies that were fed this when they were kids.

I know this one is quintessentially British because when I dish some of this up to any of my British friends I hear them say “Oh My Gosh, Malt loaf this tastes just as I remember it” with a glisten in their eye.  It’s like it’s something they’d forgotten about but has evoked fond memories on the first bite.

While not a Soreen malt loaf bar (by the well known UK producer), we think our Malt Loaf recipe is a good take on this UK favourite.

Anyway enough of that, I bet you want to try it now!  So, if you love malt loaf, or have never tasted one, you need to jump in and make this. It’s an easy one to make, and seriously just like a bought one.

This recipe is one that doesn’t use yeast, so already it’s a bit easier and quicker to make.  It does have all those amazing flavours we love, but has a texture similar to banana loaf. 

I posted the recipe in our private Bake Club members group in Facebook a couple of weeks back and they love it. Some are telling me they’ve made it a couple of times already. Try it and I’m sure you’re going to love it as we do.

Malt loaf

4.60 from 10 votes

5 stars tells us you love the recipe

becs-table.com.au

A wonderful, sticky, intensely flavoured malt loaf. Once it's baked, allow it to cool, then slice and slather with cold butter. YUM

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Prep Time 15 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 5 minutes mins

Difficulty Easy

Course Afternoon Tea, Lunch Box Treat, Snack

Cuisine British

Servings 10

Method Thermomix and Conventional

Cook ModePrevent your screen from going dark

Equipment

• Loaf Tin
• Thermomix, Stand Mixer or a big bowl and spatula

Ingredients

  

1x2x3x

• 100 g hot black tea
• 115 g malt extract
• 55 g dark muscovado sugar
• 200 g mixed dried fruit Whatever you like but I tend to go for sultanas, dates, currants and prunes whatever you have or like really. Just sultana’s if that’s all you have 😉
• 2 large eggs beaten
• 170 g plain flour
• 1 tsp baking powder
• 1/4 tsp bicarbonate of soda

Instructions

 

Thermomix Method:

• Preheat the oven to 160° C or 140° C fan. Grease or line a 600 g loaf tin with baking paper.
• Wash and drain the fruit, While the fruit is draining make the tea.
• Weigh the flour, baking powder and bicarb into the TM bowl and with the MC in place combine 5 seconds/speed 5 then set aside
• Weigh the hot tea, malt, sugar, dried fruit and eggs into the TM bowl and with the MC in place mix for 5 seconds/ reverse speed + 4
• Return the dry ingredients to the TM bowl and mix with the MC in place for 10 seconds/ reverse speed + 5
• Pour the mix into the prepared tin
• Bake for around 50 mins. The loaf should be firm to the touch.
• Remove from the tin after 10 – 15 mins and allow to cool on a cooling rack. Once cool, serve sliced and buttered, delish

Conventional Method:

• Preheat the oven to 160° C or 140° C fan. Grease or line a 600 g loaf tin with baking paper.
• Wash and drain the fruit, While the fruit is draining make the tea.
• Add the hot tea, malt, sugar, dried fruit and eggs into a bowl and mix well to combine.
• Weigh the flour, baking powder and bicarb into a bowl and mix to combine.
• Mix the dry and wet mixes together, don’t take too long here then pour into the prepared tin.
• Bake for around 50 minutes, the loaf should be firm to the touch.
• Remove from the tin after 10 – 15 mins and allow to cool on a cooling rack. Once cool, serve sliced and buttered, delish

Want to know more?

I’ve got another recipe that uses sourdough or a poolish that you can make really quickly. French baguettes. They’re so good and easy to make.

Or perhaps you would you like to learn how to make Easy Overnight Sourdough bread?