Best Light Malt Loaf Recipes

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

HOMEMADE MALT LOAF

Homemade Malt Loaf image

Deliciously sticky Malt Loaf studded with dried fruit - perfect served with lashings of butter and a cup of tea! This easy homemade malt loaf recipe takes minutes to mix together all in one bowl.

Provided by Lucy Parissi | Supergolden Bakes

Categories Breads & Loaf Cakes

Time 1h10m

Number Of Ingredients 11

Ingredients

200 g (7oz) sultanas or raisins
100 g (3 1/2 oz) chopped dates or prunes
150 ml (2/3 cup) freshly boiled water
1 Earl Grey teabag ((or tea bag of your choice))
150 g (2/3 cup) malt extract
100 g (1/2 cup) molasses sugar or dark brown sugar
2 eggs (large)
255 (2 cups) plain flour or see notes
1 tsp baking powder
1/2 tsp bicarbonate of soda
3 tbsp malt extract to brush on malt loaf

Steps:

Preheat the oven to 170C (340F). Grease and line a 900g (2lb) loaf pan. Add the dried fruit and contents of a tea bag into a mixing bowl. Pour in freshly boiled water, malt extract and sugar. Stir well and leave to stand for 10 minutes.
Stir in the eggs and then sift in the flour and baking powder.
Mix the batter until no streaks of flour remain and pour into a greased and lined loaf pan.
Bake for an hour, or until the malt loaf has risen and feels firm to the touch. A toothpick inserted in the centre should come out clean.
Brush the warm loaf with malt extract and leave to cool in the tin.
Wrap the malt loaf in two layers of greaseproof paper and store at room temperature for 3-5 days so it can mature.

Nutrition Facts : Calories 161 kcal, Carbohydrate 39 g, Protein 2 g, Fat 1 g, SaturatedFat 1 g, Sodium 44 mg, Fiber 2 g, Sugar 15 g, UnsaturatedFat 2 g, ServingSize 1 serving

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