A Life More Ordinary

HOW TO: Malt Loaf (or Something Kind of Similar to It, I’m Told)

Posted on: May 14, 2011

Honestly I had never even heard of Malt Loaf until I was having a conversation with a woman who had recently moved to Montréal from the UK. She asked me if Malt Loaf was sold locally in grocery stores. After consulting with Sean about what this “Loaf” she was speaking of was, I embarked on a journey to figure out how to make it.

I tried quite a few recipes, and none seemed to qualify as “The Real Deal”. This recipe, after receiving feedback from Sean, was modified to make it chewier and denser, but still not really like “Malt Loaf in it’s Pure Form”

**Note: You will need scales for this one, as it is a British recipe. However, I did a pseudo conversion for non-scale owners, and this is the best approximate guess. Also, you’ll need to find yourself some Malt Extract in liquid form. Any beer brewing supply store will have it either sold by the kilo, or in a can. It keeps forever in the fridge.**

Ingredients

  • 8oz / 225g / 1 1/2 C Sultanas (golden or yellow raisins)
  • 8oz / 225g /1 2/3 C Raisins (like thompsons)
  • 3oz / 85g / 7T butter*
  • half pint / 300ml water
  • 2C all purpose flour + 3t baking powder + 1t salt
  • 1/2 t baking soda
  • pinch of salt (if you use salted butter, you prolly don’t have to add this)
  • 8oz / 225g  1 1/4C packed brown sugar
  • 2 large eggs, beaten
  • 2T Malt Extract
* I’ve also used oleo, margarine, butter substitue what have you, and it works just fine too.
Preheat oven to 180c/350F/ gas 4 Grease and flour 2x 1lb loaf tins ( i grease only and it seems to be OK)
Put the sultanas, raisins, butter and water together into a large saucepan. Bring to the boil and simmer for 5 minutes. Allow to cool.
In a large mixing bowl, sift the flour, baking soda, and salt together. Stir in the sugar.

Pour in the warm fruit mixture and add  the beaten eggs and malt extract. Mix well with a fork or spoon (As you can see, I always use my mixer, always on the slowest speed).

Pour into the prepared tins and bake in the centre of the oven for 30 minutes, then move to a lower shelf and bake for a further 30 minutes or until a skewer comes out clean. Allow to cool in the tin for 5 minutes.
Slice butter and be in awe of the awesomeness of the Malt Loaf.
I love it. Sean loves it. Most importantly, Henry loves it. Cold or warm, buttered or not, it’s lovely any time of day.
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