What makes malt loaf sticky

Serves 12 Hands-on time 40 min, oven time 1 hour min, plus soaking. Nutrition: per serving Calories kcals Fat 15g 8. Remove recipe Save recipe. Save Remove recipe Save recipe Print. Method Put the raisins and sultanas in a large mixing bowl with 1 tbsp of the malt extract, then pour over the hot tea. Leave to stand, covered, for at least 2 hours, preferably overnight.

Grease and line a 1 litre loaf tin with baking paper. Add the remaining 4 tbsp malt extract, the treacle and sugar to the soaked fruit. Beat the eggs into the mixture, then stir in the flours, baking powder and bicarbonate of soda. Pour the mixture into the prepared tin, then bake on the middle shelf for 1 hour minutes. The malt loaf should be firm and well risen, and a skewer pushed into the centre should come out a little sticky but not wet.

Leave to cool completely in the tin see Make Ahead. To make the butter, pour the cream into a sterilised mixing bowl see Know-how. Beat with an electric hand mixer on a medium speed until the cream becomes stiff, then continue to whip until the cream collapses and separates into butterfat and buttermilk.

Line a sieve with clean muslin or a new J-cloth and set over a bowl. Break the eggs into a small bowl, beat lightly with a fork and fold into the batter with the chopped prunes and the sultanas. Scoop the mixture — it is quite soft — into the lined cake tin and gently smooth the surface. Bake for 1 hour until lightly springy, then remove from the oven and leave to cool in the tin.

While the cake cools, brush the surface with a little more malt extract. It takes an age for the milk to heat up from cold once in the oven — far better to bring it almost to the boil first.

Bread or panettone works nicely with the marmalade, too. If you are using bread cut from a plain white loaf then I suggest some butter on it as well. About 75g should do it.

Note my suggestion to serve the pudding warm, as you would a quiche. For the custard: full-cream milk ml double cream ml ground cinnamon a pinch sugar 70g eggs 4 nutmeg for grating. Slice or tear the malt loaf into pieces. Spread each piece with marmalade then pack them loosely into a baking dish with enough room round them for the custard.

Pineapple smoothie. Feta cakes with Greek salad. Pasta salad with tuna mayo. Chocolate brownie cake. Rhubarb crumble muffins. Dried fruit energy nuggets. Chicken roll-ups. Skip to content. Create an account Sign in.

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 , uses 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. Remove the tea bags, then add 9 tablespoons of malt extract keep the remaining extract for glazing after the loaf is cooked , the molasses, brown sugar, and the dried fruits.

Stir well and let to soak for 20 minutes. 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. 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 four to five days.

In this time, the loaf will soften and become lovely and sticky. To serve, cut into thick slices and smear with butter.