How to make malt loaf
Malt loaf is a delicious and traditional British treat that is often enjoyed as a snack or dessert. Made with a combination of malt extract and dried fruit, it has a unique flavor that is both sweet and slightly tangy. This moist and dense loaf is typically served sliced and spread with butter.
Creating your own malt loaf is not only a fun and rewarding cooking experience, but it also allows you to customize the ingredients to your liking. Whether you prefer raisins, currants, or a mix of dried fruits, you can easily adapt this recipe to suit your taste.
To make malt loaf, you will need a few simple ingredients such as self-raising flour, malt extract, sugar, milk, an egg, and mixed dried fruit. Although the recipe requires some patience due to the long baking time, the end result is definitely worth it. Prepare yourself for a delightful treat that you can enjoy at any time of the day!
Ingredients for Malt Loaf
Wet ingredients:
- 225g malt extract
- 150g dark brown sugar
- 200ml hot strong tea
- 1 medium egg, beaten
- 25g melted unsalted butter
Dry ingredients:
- 225g self-rising flour
- 50g bran flakes
- 50g raisins
- 50g sultanas
- 50g chopped dates
- 25g chopped walnuts
To make a delicious malt loaf, you will need a combination of wet and dry ingredients. The wet ingredients give the loaf its moisture and sweetness, while the dry ingredients provide texture and flavor.
For the wet ingredients, you will need:
Malt extract – 225g of this rich and sticky ingredient will be added for a distinctive malty flavor.
Dark brown sugar – 150g will add depth and a caramel-like sweetness to the loaf.
Hot strong tea – 200ml of hot tea will help to dissolve the brown sugar and malt extract.
Medium egg, beaten – 1 egg will bind the ingredients together and give the loaf a fluffy texture.
Melted unsalted butter – 25g of melted butter will add richness and moistness to the loaf.
For the dry ingredients, you will need:
Self-rising flour – 225g of this ingredient will provide the necessary structure for the loaf to rise.
Bran flakes – 50g will add a subtle nutty flavor and a crunchy texture.
Raisins – 50g of these small, sweet dried grapes will add bursts of sweetness to the loaf.
Sultanas – 50g of sultanas, similar to raisins, will add more sweetness and juiciness.
Chopped dates – 50g of chopped dates will bring a soft, chewy texture and a naturally sweet taste.
Chopped walnuts – 25g of these crunchy nuts will add a pleasant nuttiness to the loaf.
Once you have gathered these ingredients, you are ready to start making your malt loaf. Get ready to enjoy a tasty, moist, and flavorful treat!
| Wet Ingredients: | Dry Ingredients: |
|---|---|
| Malt extract – 225g | Self-rising flour – 225g |
| Dark brown sugar – 150g | Bran flakes – 50g |
| Hot strong tea – 200ml | Raisins – 50g |
| Medium egg, beaten | Sultanas – 50g |
| Melted unsalted butter – 25g | Chopped dates – 50g |
| Chopped walnuts – 25g |
Step-by-step instructions for making malt loaf
Gather your ingredients
Before you begin, make sure you have all the necessary ingredients to make malt loaf. Here’s what you’ll need:
| Ingredients: | Quantity: |
|---|---|
| Plain flour | 225g |
| Baking powder | 2 teaspoons |
| Malt extract | 110g |
| Butter (unsalted) | 110g |
| Soft dark brown sugar | 110g |
| Large eggs | 2 |
| Milk | 110ml |
| Raisins | 110g |
Preheat and prepare
Preheat your oven to 180°C (350°F) and grease a loaf tin with butter or line it with baking parchment.
Mix the dry ingredients
In a large bowl, sift the plain flour and baking powder together. Mix well to ensure they are evenly combined.
Combine the wet ingredients
In a separate bowl, melt the butter and mix in the malt extract, soft dark brown sugar, eggs, and milk. Stir until the mixture is smooth and well combined.
Combine the dry and wet ingredients
Pour the wet ingredients into the bowl of dry ingredients. Mix them together using a wooden spoon or spatula until you have a smooth batter.
Add the raisins
Gently fold in the raisins until they are evenly distributed throughout the batter.
Bake the malt loaf
Pour the batter into the greased or lined loaf tin and smooth the top. Place it in the preheated oven and bake for approximately 1 hour or until a skewer inserted into the center comes out clean.
Cool and slice
Remove the malt loaf from the oven and let it cool in the tin for 10 minutes. Then, transfer it to a wire rack to cool completely. Once cooled, slice the malt loaf and enjoy!
Tips for the perfect malt loaf
1. Measure the ingredients precisely: To ensure the best results, it’s important to measure the ingredients accurately. Use measuring cups and spoons for dry ingredients and a kitchen scale for wet ingredients. This will help you achieve the correct balance of flavors and textures.
2. Soak the dried fruit: Soaking the dried fruit in hot tea or water before adding it to the loaf mixture helps to rehydrate it, resulting in a moister and more flavor-packed loaf. Let the fruit soak for at least 30 minutes, or even overnight for better results.
3. Use dark malt extract: Dark malt extract is the key ingredient that gives malt loaf its distinctive flavor. Look for dark malt extract in specialty stores or online. It’s worth the effort to find it as it adds depth and richness to the loaf.
4. Mix gently: When combining the wet and dry ingredients for the loaf mixture, it’s important to mix them gently. Overmixing can lead to a dense and heavy loaf. Stir just until everything is combined, and avoid overworking the mixture.
5. Bake low and slow: Malt loaf benefits from a slow and gentle bake. Preheat your oven to a low temperature, around 150°C (300°F), and bake the loaf for a longer time than you would for a regular bread. This slow baking allows flavors to develop fully and ensures a moist and tender loaf.
6. Let it cool before slicing: After removing the loaf from the oven, resist the temptation to slice into it immediately. Allowing the loaf to cool completely before slicing will give it time to set and help retain its shape. Slicing too soon can result in a crumbly texture.
7. Store properly: To keep your malt loaf fresh and moist for longer, wrap it tightly in cling film or store it in an airtight container. It can be kept at room temperature for up to a week or frozen for longer storage. Just make sure to bring it to room temperature before serving.
8. Enjoy with butter or your favorite spread: Malt loaf is delicious on its own, but it’s even better when slathered with butter or your favorite spread. Serve it as a snack, for breakfast, or as a teatime treat with a cup of tea. The options are endless!
Harrison Clayton
Meet Harrison Clayton, a distinguished author and home remodeling enthusiast whose expertise in the realm of renovation is second to none. With a passion for transforming houses into inviting homes, Harrison's writing at https://thehuts-eastbourne.co.uk/ brings a breath of fresh inspiration to the world of home improvement. Whether you're looking to revamp a small corner of your abode or embark on a complete home transformation, Harrison's articles provide the essential expertise and creative flair to turn your visions into reality. So, dive into the captivating world of home remodeling with Harrison Clayton and unlock the full potential of your living space with every word he writes.
