When I first started my blog about 3 years ago one of the early recipes was for a Sticky Malt Loaf. I recently had a question on my youtube channel as to whether I had ever made such a loaf, as a lady in Australia said that her Mum loved ‘Soreen Malt Loaf’. Well this is as near to that proprietary product as I can get, and I thought it would be an ideal time to make it again, with a video. But for this attempt I have slightly changed the recipe to try to get an even stickier and richer loaf.
It is a very simple loaf to make, and doesn’t have too many ingredients, but the result is very pleasing on the palate, with the richness of the malt and black treacle flavours. The top of the loaf may split as the batter rises, but that is fine, it often happens with loaf cakes, such as Madeira.
If black treacle is not available in your location then molasses will work as a very good substitute.
Having baked the loaf and brushed some additional malt extract over the top I let the loaf cool and then cut into it. What a wonderful flavour it has, and so very moist. It can be stored, as I mentioned, and it will get stickier, but it can also be frozen(in slices if you wish). So this is ideal to make and have available for any time you wish.
I should add that you can use different fruits, such as dates and prunes, chopped into small pieces, but I love raisins and sultanas.
Sticky Malt Loaf – Video
- butter for greasing the loaf tin
- 125ml black tea
- 150g malt extract, plus extra for glazing
- 35g black treacle(or molasses)
- 100g dark brown muscovado sugar
- 100g raisins
- 100g sultanas
- 2 large eggs, beaten
- 250g plain flour
- 1 tsp baking powder
- pinch of salt.
- 1 tbsp of flour to coat the dried fruit.
- Preheat the oven to 160C/140C Fan/320F
- Grease and line the base and sides of a 2lb(900g) loaf tin
- Gently warm the malt extract, black treacle and sugar in a saucepan until the sugar has dissolved. Do not allow to get hot, just warm is needed to make a smooth pouring liquid.
- Place the flour, baking powder and salt into a large bowl and whisk to combine.
- Pour the malt mixture into the bowl and add the black tea, then stir to combine into a batter.
- Add the beaten eggs and mix into the batter.
- In a bowl place the raisins and sultanas and sprinkle over the tablespoon of flour then mix to coat the fruit.
- Add the fruit to the batter and mix to combine.
- Pour the mixture into the loaf tin and bake in the oven for 60 minutes. If the top starts to brown too quickly you can lightly cover it with foil.
- Test the loaf with a skewer to see if it comes out clean. If not bake a little longer.
- Remove from the oven.
- Allow to cool for a few minutes then remove from the loaf tin and take off the paper.
- Place on a cooling rack and brush some slightly warmed malt extract over for extra stickiness.
- Allow to cool completely before cutting.