Malt Loaf – you either love it or you hate it.
I love it, especially if it’s topped with thick butter or a piece of cheddar cheese.
It has a squidgy mouth filling texture along with a unique savory sweetness and is quite unlike anything else out there.
It is the perfect accompaniment to a cup of tea or coffee, preferably along with a log fire on a cold day.
Store bought Malt Loaf has become the new “energy food” for athletes and cyclists here in Europe so for those who want to know what they are eating this “home-made” version works just as well.
If you have never tried Malt Loaf you’re in for a treat (if you like it!).
It’s definitely a cross between a tea loaf and a cake but certainly not bread.
This recipe is one I adapted from one that I found online at the Guardian
Because I’m a “want to bake now” baker without a lot of patience, I don’t usually have all the ingredients at hand so I adapt to whatever I have around.
It's so easy to make, no creaming, beating or folding - just whack it together and bang it in the oven - my kind of baking.
The main ingredient is Malt Extract, which you can buy in health-food stores. I bought mine and the treacle on Amazon as it’s hard to find where I live.
If you live in North America, dark molasses will work instead of treacle.
The online recipe calls for you to brush the top of the loaf with malt extract.
I did that the first time but didn't like it as the tops became overly become sticky. If sticky-like-glue is your thing, go for it.
I used mini loaf tins instead of 1 large loaf tin and cut the cooking time in half.
Also, if you can hold yourself back wait 2 or 3 days to eat it. Wrap it up in greaseproof paper and wait……It is TOTALLY worth it.