© 2024 | http://angiesrecipes.blogspot.com
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© 2024 | http://angiesrecipes.blogspot.com
There's something very comforting and pleasurable about a cup of tea with a thick slice of sticky buttered malt loaf--an easy, favourite British teatime treat known for its rich, sticky texture and malty flavour. The key to a great malt loaf is in the fruit-soaking – overnight at room temperature. For maximum flavour and texture, wrap the finished loaf and leave it for a couple of days before tucking in.
Any dried fruit is fine for malt loaf. Chop larger fruits like dates, figs, prunes or apricots to the size of raisins before using. You can adjust the amount of malt extract according to your taste. For this recipe, I used 5 tablespoons.
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- Pour hot black tea in a large bowl and stir in the malt extract, treacle and honey. Add the golden raisins and leave to soak at room temperature overnight.
- Preheat the oven to 170C/340F. Line a 20-22cmx11cm loaf pan with baking paper. Set aside. In a separate bowl whisk together the flour, salt and baking powder.
- Add the flour mixture to the liquid in three batches, stir until well combined. The batter will be very thick. Spread the batter into the tin.
- Bake for 1–1¼ hours, until lightly springy and a skewer inserted into the centre comes out cleanish. Remove the loaf from the oven, brush the top with extra malt extract or honey to create that sticky crust, then leave the malt loaf to cool completely in the pan.
- Once the malt loaf is cool, wrap it tightly in baking paper and leave it in a cool corner of the kitchen to develop its flavour and texture for 1–2 days if you can wait. Slice and serve with lots of butter.
© 2024 | http://angiesrecipes.blogspot.com
© 2024 | http://angiesrecipes.blogspot.com
Posts
19 comments:
It has been many years since I ate malt bread. I am sure I would enjoy this one.
Gosh that does look very tasty.
My grandmother used to make this! I had lost the recipe so thank you for sharing this! (My hubby loves malt bread!)
Julia x
https://www.thevelvetrunway.com/
...full of goodness.
Oh, this bread is definitely delicious, it looks great!
Very interesting, lots of uncommon ingredients, and very shiny crust. You do often make those dry pudding type of cakes. I imagine you do not like creamy ones with rich fillings and icings, right? I think the last such cake I made was Malva pudding, very simple and very tasty.
@DEZMOND Those cream layered cakes are difficult to store in the freezer...sure, you can freeze them, but they don't taste good any more after thawing. But you are right, I don't eat cakes, sweets, or carbs at any form.
Yummy
That looks so darn good, yum!
Very nice! I've used malt extract only a few times when making bagels. This loaf looks and sounds terrific - especially the shiny sticky crust!
Hi Angie, Very attractive and different type of bread. We rarely bake though so we'd have to find it in a bakery or restaurant. Take Care, Big Daddy Dave
Very tentalising loaf
Se ve muy rico. Gracias por la receta. Te mando un beso.
This looks delicious. I think it might be a good fall bread, and so I'm printing off the recipe. Thanks for sharing Angie. And happy weekend.
This sounds like it would be very good . I don't usually bake breads, but this might be one to try.
A bread I never had but it looks delicious.
Excelente para probar!
Incredibly dark, moist and rich!
The loaf sounds perfect sliced thick and spread with butter. It’s a simple pleasure that pairs wonderfully with a good cup of tea or coffee
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