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By January 28, 2018 0 Comments Read More →

Soreen Type Malt Loaf Recipe

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This recipe for squidgy, sticky dark malt loaf produces a loaf like the popular Soreen brand. Once made leave for 2 – 3 days to allow the flavours to develop and for it to moisten and acquire the traditional sticky texture. Bakers beware – it is easy to overcook it as the colours are already dark to begin. Check the loaf after 45 minutes by testing how firm the mixture is. If it has stopped being too springy then is is right. The temperatures and cooking times below are a guide only!

  • 225g self-raising flour
  • 225g sultanas
  • 50g muscovado sugar
  • 170g malt extract
  • 1 tablespoon black treacle
  • 2 eggs, beaten
  • 150ml tea

1 Preheat oven to 150°C (guide temp only).

2 Sift flour into a bowl and stir in the fruit.

3 Heat the malt, treacle and sugar gently in a pan then pour over the flour and stir.

4 Add the beaten eggs and tea, beat mixture well until smooth and fully mixed in.

5 Pour into 2 well-oiled 1lb loaf tins and bake for 60 mins. (guide time only).

Posted in: Cakes and Bakes

About the Author:

Ruth Tott is the publisher of Home Farmer Magazine, and together with her husband, Paul Melnyczuk, Editor,is founder of the company. But her background is far removed having specialised in Costume History with a Post-Grad diploma in Museum Studies to boot. A far cry from looking after chickens, growing veg and making bread!

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