When there is an iconic bake that has the biggest ‘Red Flag’ on it for dietary reasons it gets me to thinking 🙈🙈🙈
Malt loaf………. full of Barley Malt and all things Gluten, but why should I miss out on this National Favourite
So the mission was set…….try to replicate use nothing too adventurous and try to make it work was the plan !!
Luckily for me the taste of Malt loaf is one of those things that has stayed in my memory vault, most likely due to the fact is is a staple here. One some of you may not have heard of it. But one I can tell you you need it in your baking arsenal, I can assure you.
I made my first successful once earlier in the year, but this bake screams Autumn and Winter, though you find it in lunch boxes all year round
This bake Originated in Scotland APPARENTLY, some scrupulous bloke decided to usurp a British Patent with some technical explanation I don’t understand 😂😂. If you get the need do your own research cos i really gave up at that point. 😂
The thing about this bake is the later development in 1910 by a John Rahbek Sorenson and Mr Green. that gives us the bake we know as Soreen and the way we see Malt Loaf for what it is today
Problem is they are a canny pair and the recipe is secret 🙈🙈 so with that I’ve no chance of picking at the label for clues , they have ways of labelling ingredients to protect the product………so Im left with free rain
So I need malt loaf taste with squidgy texture……. the texture is important but I am also NOT making a manufactured bake , this is a home bake it has to stand on its own as ‘better’
The secret ingredients ………Ground Mace and Buckwheat flour ( no wheat in buckwheat flour its not wheat, a grain its a seed in reality. but make sure your brand is GF certified as many can have heavy cross contamination .) 😜😜😜
Now I’m going to tell you this only once…….do not use more Ground mace than stated and DO NOT put your finger in the Ground mace and taste it …….it really really isn’t worth the assault on your taste buds and the amount of water you need to drink to remove it …….
My ‘ NEW Apprentice’ told me …..( boy shes trouble this one…..always naughty …..never does as shes told I told her not to !!!!)
Now back the the bake……can I describe it …..no 🙊
Soft , delicious and something different to the standard Tea Loaf , low in fat and refined sugar ( yes it has some but not much for a 2 pound loaf ) but then again I didn’t say it was refine sugar free did I 😜😜😜
Right lets bake and if you haven’t got a food processor then time to ask Santa for one just to make this loaf …..but i have told you before, digital scales and a processor are a necessity in intolerance baking (you don’t need to spend a fortune mines cheap….maybe Santa will buy me a new one if I’m not on the naughty list 🙈🙈🙈)
Malt Loaf GF, DF V
All the taste and texture of a traditional Malt Loaf, Low in fat and ideal for a change from the usual fruit tea loaf
- 200 ml Strong black tea ( I used Yorkshire Tea Gold 2 bags)
- 100 ml Maple Syrup
- 2 tbsp of golden syrup or rice syrup
- 2 tbsp Treacle or Molasses
- 50 g Soft Brown Sugar
- 200 g Prunes
- 110 g Gluten free Plain Flour ( if not making your own blend Doves Farm UK or Pilsbury US )
- 1 tsp xanthan gum ( do not use if your blend contains it )
- 120 g Buckwheat flour ( make sure it is GF I used Dive Farms Freee there can be brands with heavy cross contamination )
- 3 tsp Baking Powder
- 1/2 tsp salt
- 1/4 tsp ground mace
- 50 g Sultanas
- Zest of one medium orange
- 2 tablespoons Maple Syrup for the glaze
- Pre heat your oven to 170 C Fan / 180 C standard / 360 F
- Line Grease and line your pan
- Make up your strong tea leave to brew for 5 minutes
- REMOVE and squeeze the teabags out
- Add the Prunes, brown sugar, maple syrup, treacle and golden syrup to the tea , leave for 15 minutes to absorb some of the tea
- Sieve the dry ingredients and add to a food processor
- Grate the orange
- After 15 minutes add the rune mixture ALL of it including the tea fluid
- Add the Orange zest
- Blitz in the processor for 20 seconds until it looks like below, scrape down and round the bowl if necessary after 10 seconds if the dry ingredients and sticking to the bottom
- Tip the Mix into an bowl, ( the one from the flour will do )
- Add the Sultanas and stir
- Put mixture in the loaf tin and smooth
- Bake in the oven for 40 minutes until a cake tester or coctail stick comes out clean
- Remove from the oven .brush the top with the extra maple syrup
- Leave to cool in the tin
- Wait overnight, store in an airtight container or wrap in clingfilm or foil in the tin and leave on the side til morning 19, Enjoy, will stay fresh 5 days sealed in a container
- Serve with non dairy butter, non dairy cheese or as I like it plain with a cuppa
6.Weigh out the GF Flour and the Buckwheat Flour, baking powder, xanthan ( if using ) salt and ground mace and mix combine with a whisk
There you go….you really do need to make this………
Remember leave it overnight and after that it just gets better and better
Just think how healthy and ‘regular ‘ you will be with all those prunes 😂😂😂😂 you honestly didn’t think i would miss out on point of fact 🙊🙊🙊
Time for some pics now I’ve talked about bowel habits on a baking post…..you can tell I’m a theatre nurse 🙈🙈🙈
Hope you enjoyed the post.
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Until Next week
5 thoughts on “The ‘NOT’ Malt Malt Loaf !!”
Looks fab! I need to get some mace, quickly!
Most definitely it a winner 💜💜
Hi Clare. I made this yesterday; absolutely fab! Thank you for posting the recipe. I didn’t have any prunes to hand so used something else. I want to use prunes next time so just want to check, are they the semi dried ones from a pack or fresh/tinned ones?
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So glad it worked for you. I use semi dried prunes hope that helps the other two will have too much moisture and may effect the rest of the bake 💜💜
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