I had my first malt loaf about 3 years ago. We don’t have them in France so it was a new thing to try.
I really like it but I’m not a malt loaf addict like I know some people are.
I knew it was time for me to have a go at it, how hard could it be? Well… finding malt extract was quite a long process, I couldn’t find any in supermarkets so headed to my local whole-food shop.
If I understand right, malt extract used to be a sort of horrid supplement that kids use to be obligated to eat (Winnie the Pooh reference there!).
I couldn’t help myself from opening the jar in the car on the way home just to see what the fuss was about. To me, it smells and taste like maltesers, it’s quite nice just to eat it on it’s own.
Don’t expect a malt loaf you might make to be exactly like the commercial ones because they’re not. Mine wasn’t as stodgy and sticky.
After making a malt loaf, you should keep it airtight in a plastic bag for a couple of days to make it go a bit more sticky.
For 2 loaves you’ll need:
– 150ml of hot tea
– 2 eggs
– 85g of brown sugar
– 150g of malt extract
– 25g of black treacle
– 250g of plain flour
– 1tsp of baking powder
– half a tsp of bicarbonate of soda
– 300g of raisins
Preheat your oven at 150C.
Line 2 loaf tins with baking paper.
Pour the malt extract, treacle, sugar and raisins in the hot tea and stir well!
Add the eggs, flour, baking powder and bicarbonate of soda to the mixture.
Pour the batter in the prepared tins and bake for 50 minutes.
The usual way to eat it is in slices with butter. Toasted it is also very good.