I saw this recipe the other day and thought ‘that looks like something I really ought to make!’ (Jef being rather fond of Soreen, the One True Malt Loaf.) I bought a jar of malt extract and it hid at the back of the cupboard until I came across it looking for something else. It’s a grey, rainy day today – perfect for some comforting baking!
However, not only had I ran out of wholemeal flour, but when I took a soggy walk over to the little convenience store on the next estates, I found that they don’t stock it either. Hmm. So, the recipe below was born out of a lack of a crucial ingredient and an idea to make a slightly lighter malt loaf. I was going to use Earl Grey to soak the fruit anyway but I found some Lady Grey which is an orange and lemon version of Earl Grey in the cupboard which led me onto the idea of echoing an orange note through the rest of the loaf too. I still want to try the original at some point – of course! – but this is a very nice, summery alternative. Some baked sunshine to tide us over until the real stuff comes back…
Orange Scented Malt Loaf
- 9 tbsp malt extract, plus a little extra to glaze
- 2 tbsp treacle
- 50g soft brown sugar
- 150ml strong Lady Grey tea
- ½ tsp orange extract
- 1 tsp orange flower water
- 200g sultanas
- 250g plain white flour
- 3 tsp baking powder
- ½ tsp salt
- Stir together the malt extract, treacle, sugar and tea, then add the dried fruit. Leave to soak for 15 minutes. Line a 10x20cm loaf tin with paper and heat the oven to 180C/350F/gas mark four.
- Whisk together the flours, baking powder and salt, then stir into the mixture to make a soft batter. Spoon into the tin and bake for about an hour, until a skewer comes out cleanish (the top will bow, don’t worry!).
- Paint the top with malt extract and leave to cool in the tin. Wrap in baking paper once cool, and put in an airtight container for two to three days before eating. Or, at least, try.