|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 0g||0%|
|Saturated Fat 0g||0%|
|Total Carbohydrate 60g||22%|
|Dietary Fiber 3g||9%|
|Total Sugars 37g|
|Vitamin C 0mg||2%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Malt loaf is one of my quintessential childhood memories; a lovely filling snack after school when my Mum would cut thick slices of the sticky loaf and smother it in butter to keep us going until dinner time. It was rare to go on a school trip without a few slices wrapped in greaseproof. My love of malt loaf has never left me; the problem is the loaf is so moreish I can never stop at one slice.
This recipe, adapted from Felicity Cloake at the Guardian, use a mix of dried prunes, figs, and some dried fruits as I find they make an even stickier cake, but adjust the dried fruits to what you like.
It is so easy to make, but be warned, this malt loaf is seriously addictive.
2 tea bags, preferably Yorkshire Tea
3/4 cup malt extract, divided
2 tablespoons molasses, or black treacle
50 grams (1/4 cup) dark brown sugar
100 grams (3/4 cup) prunes coarsely chopped
50 grams (1/2 cup) dried figs, coarsely chopped
1/2 cup dried mixed fruit
120 grams (1 cup) all-purpose flour and 120 grams (1 cup) wholewheat flour, mixed
3 teaspoons baking powder
1/2 teaspoon kosher salt
Pour 3/4 cup/150 mL of boiling water over the tea bags and leave the tea to steep for 10 minutes to create a good strong brew.
Remove the tea bags then add 9 tablespoons of malt extract (keep the remaining extract for glazing after the loaf is cooked) the black treacle, sugar and the dried fruits. Stir well and leave to soak for 20 minutes.
Meanwhile, line a medium loaf tin (approx 10 x 22 cm) with baking parchment and preheat the oven to 350F/180 C/Gas 4.
Sieve the flour mixture and baking powder into a large baking bowl and add the salt. Add the soaked fruits and tea and mix thoroughly to create a thick batter.
Pour the batter into the prepared loaf tin and bake in the center of the oven for 20 minutes, then lower the heat to 325 F/160 C/Gas 3 and cook for a further 40 minutes. The loaf is cooked when pierced with a skewer or toothpick and it comes out just about clean.
Take the loaf from the oven and pour the remaining malted extract over the loaf while it is warm and leave the loaf to cool in the tin.
Wrap the loaf in paper and leave it to mature for 4 to 5 days. In this time the loaf will soften and become lovely and sticky.
To serve, cut into thick slices and smear with butter. If the loaf feels a little hard warm it gently for 10 secs in the microwave or a warm oven for 5 minutes.