Thank you so much for this recipe and demonstration. The recipe says tea bags, but no mention of what tea? This description reminds me a lot of Boston Brown Bread wedded with Gingerbread minus the spices. Six days later: Well, I made this loaf. I ordered the Malt Extract on Amazon and it took only 2 days to get to me. I already had Black Treacle and dark Muscovado sugar from another project (Sticky Toffee Pudding). I did not make the sugared ginger and orange topping. Instead, I chopped some candied ginger I had made previously and added it to the fruit mixture in the batter. For the tea - since no mention was made of which - I decided on Lapsang Souchong since I really like its smoky flavor. It actually took 60 minutes to bake, and as soon as it cools enough, out comes the butter for a slice. Just FYI, I am American.
I've never heard of a malt loaf before (I'm in the states)...is that like a fruit cake? I didn't even know Malt Extract is even a thing...is malt extract sweet??? (I'm imagining this loaf tastes like late autumn or even christmas). The whole time watching this I had a perplexed look on my face! lol
Malt extract is a bi product of Beer Brewing. It’s a very unique taste. The end product isn’t really a Christmas cake flavour as there are no spices in the mixture. It’s main flavour is malt. It’s best sliced two days after baking so it becomes more sticky and squidgy. It’s best served with butter and a cup of tea. Very British. I had great difficulty buying malt extract so bought in bulk from the UK’s biggest health food store. I hope you give it a try. I bet you’ll love it. My advice is “please don’t substitute Malt Extract for anything else. It simply won’t work”. Happy Baking!
Malt loaf is so distinctive re flavour and texture that it does not readily compare to other breads or cakes. It stands alone. It has to be tasted to realize how good it is thickly buttered. This looks to be a good recipe. I have been intending to make my first malt loaf at home but having real problems sourcing malt extract here in Canada.
Excellent demo and narrative. I am going to try it!
Thank you so much for this recipe and demonstration. The recipe says tea bags, but no mention of what tea? This description reminds me a lot of Boston Brown Bread wedded with Gingerbread minus the spices. Six days later: Well, I made this loaf. I ordered the Malt Extract on Amazon and it took only 2 days to get to me. I already had Black Treacle and dark Muscovado sugar from another project (Sticky Toffee Pudding). I did not make the sugared ginger and orange topping. Instead, I chopped some candied ginger I had made previously and added it to the fruit mixture in the batter. For the tea - since no mention was made of which - I decided on Lapsang Souchong since I really like its smoky flavor. It actually took 60 minutes to bake, and as soon as it cools enough, out comes the butter for a slice. Just FYI, I am American.
Looks good to me !
I've never heard of a malt loaf before (I'm in the states)...is that like a fruit cake? I didn't even know Malt Extract is even a thing...is malt extract sweet??? (I'm imagining this loaf tastes like late autumn or even christmas). The whole time watching this I had a perplexed look on my face! lol
Sort of but with more ingredients which gives it a sticky texture. I bake it all the time. It's so yummy with butter with tea or coffee.
Malt extract is a bi product of Beer Brewing. It’s a very unique taste. The end product isn’t really a Christmas cake flavour as there are no spices in the mixture. It’s main flavour is malt. It’s best sliced two days after baking so it becomes more sticky and squidgy. It’s best served with butter and a cup of tea. Very British. I had great difficulty buying malt extract so bought in bulk from the UK’s biggest health food store. I hope you give it a try. I bet you’ll love it. My advice is “please don’t substitute Malt Extract for anything else. It simply won’t work”. Happy Baking!
Malt loaf is so distinctive re flavour and texture that it does not readily compare to other breads or cakes. It stands alone. It has to be tasted to realize how good it is thickly buttered. This looks to be a good recipe. I have been intending to make my first malt loaf at home but having real problems sourcing malt extract here in Canada.