Malt Loaf Recipe Like Soreen Food

STICKY MALT LOAVES

Sticky malt loaves image

There's something very satisfying about a cup of tea with a slice of buttered malt loaf - this simple, good-for-you version makes two and improves on keeping

Provided by Sara Buenfeld

Categories Afternoon tea, Breakfast, Lunch, Snack, Treat

Time 1h5m

Yield Makes 2, each cuts into 10 slices

Number Of Ingredients 9

Ingredients

sunflower oil, for greasing
150ml hot black tea
175g malt extract, plus extra for glazing (see tip)
85g dark muscovado sugar
300g mixed dried fruit
2 large eggs, beaten
250g plain flour
1 tsp baking powder
½ tsp bicarbonate of soda

Steps:

Heat oven to 150C/130C fan/gas 2. Line the base and ends of two greased 450g/1lb non-stick loaf tins with strips of baking parchment.
Pour the hot tea into a mixing bowl with the malt, sugar and dried fruit. Stir well, then add the eggs.
Tip in the flour, then quickly stir in the baking powder and bicarbonate of soda and pour into the prepared tins. Bake for 50 mins until firm and well risen. While still warm, brush with a little more malt to glaze and leave to cool.
Remove from the tins. If you can bear not to eat it straight away, it gets more sticky after wrapping and keeping for 2-5 days. Serve sliced and buttered, if you like.

Nutrition Facts : Calories 140 calories, Fat 1 grams fat, Carbohydrate 31 grams carbohydrates, Sugar 22 grams sugar, Fiber 1 grams fiber, Protein 3 grams protein, Sodium 0.17 milligram of sodium

VEGAN MALT LOAF

Vegan Malt Loaf image

Slightly lighter on the sugar and suitable for vegans, this sticky treat is sure to beat the shop-bought version every time!

Provided by thebrainloves

Time 1h5m

Yield Serves 12

Number Of Ingredients 0

Ingredients

Steps:

Heat oven to 150C and prepare a 2 lb loaf tin with greaseproof paper.
In a mixing bowl combine the tea, malt extract, sugar and dried fruit.
In a small cup, combine the chia seeds with 2.5 tbsp water. Leave to thicken for 5 minutes before adding to the fruit mix. Tip in the flour and combine thoroughly.
Quickly add the baking powder and bicarb and mix quickly before pouring into the tins. Bake for 40 minutes uncovered before baking for a further 10 minutes covered with tinfoil to prevent the top from burning. The loaf should be springy and firm when finished.
Remove from the tins, wrap the loaf and enjoy within 5 days. Serve plain or warm under the grill before spreading with non-dairy butter or mashed banana.

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