A homemade baked gift can be a wonderful expression of love and care at Christmas. Our Malt Loaf is easy to bake, wholesome and incredibly moreish. Gently sweetened with sugar and treacle, it’s packed with festive fruits, like candied orange peel, sour cherries and cranberries.
The malt loaf is a traditional recipe from the tea cake family. The most famous version –the Soreen Malt Loaf – was originally marketed as a health product, says Roane Rapson, who developed our recipe. “There’s no fat in it,” he says, “and it contains a lot less sugar than a normal cake.”
For Rapson, this provides the perfect excuse to add lots of butter and cheese – in fact, we recently found the ideal malt loaf cheese pairing with our friends at Buchanans Cheesemonger.
Whether you’re looking to elevate your Christmas cheeseboard or serve a nourishing snack with afternoon tea, our Malt Loaf will bring a touch of comfort and nostalgia to your festive menu.
Pick one up from your local bakery or have a go at making your own at home.
INGREDIENTS
77g Toast Brewing Session IPA
36g dried cranberries
19g orange peel
19g dried sour cherries
96g malt extract
1 large egg
32g muscovado sugar
19g black treacle
85g white flour
37g organic heritage T80 flour
11g Agrain 03 flour
½ tsp baking powder
⅓ tsp bicarbonate of soda
Pinch of salt
METHOD
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In a bowl, beat the egg together with the muscovado sugar, malt extract, and black treacle until smooth. Pour in the Session IPA and mix well.
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Chop the dried fruits and add them into the mix.
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In a separate bowl, combine all the dry ingredients: the flours, baking powder, bicarbonate of soda, and salt.
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Add the dry mixture to the wet ingredients and mix until fully incorporated.
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Transfer to a baking tin and bake at 130°C for 45 minutes, or until a skewer comes out clean. Serve with butter and/or cheese.
