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As the saying goes, “you are what you eat,” and sometimes, what you eat can transport you to another time and place. That’s exactly how I feel when I take a bite of sticky malt loaf - it reminds me of childhood and cozy afternoons spent with family. And I’m not alone in my love for this timeless treat - people from all over the world have been indulging in it for generations. Made with malt flour, this loaf is typically sweetened with honey or sugar and is known for its sticky, dense, and chewy texture. It’s a versatile snack that can be enjoyed as a dessert, a midday pick-me-up, or even as a breakfast option. But regardless of how it’s consumed, it always hits the spot. One of my favorite variations of this classic loaf is the Sticky Malt Loaf from Lucy Loves. This version is packed with flavor and texture, thanks to the combination of golden syrup, treacle, and raisins. But what sets it apart from other recipes is the inclusion of dark ale - it adds a subtle bitterness that complements the sweetness of the loaf. Plus, the malted milk powder gives it a unique, slightly nutty flavor. To make this delicious treat, start by preheating your oven to 325°F. Grease an 8x4 inch loaf pan and set it aside. In a large bowl, combine 1 cup of malt flour, 1 cup of all-purpose flour, 1 teaspoon of baking powder, and 1/4 teaspoon of salt. In a separate bowl, mix together 1/2 cup of golden syrup, 1/2 cup of treacle, 1/2 cup of dark brown sugar, 1/2 cup of raisins, and 1/4 cup of dark ale. Add the wet ingredients to the dry ingredients and stir until just combined. Pour the batter into the prepared pan and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Let the loaf cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Once the loaf is cool, slice it and enjoy with a cup of tea or coffee. And if you’re feeling adventurous, you can even top it with a dollop of clotted cream or butter for added richness. Another tantalizing option is the Not quite Soreen fruity malt loaf from The Kitchen Garden. The recipe is simple but oh so delicious, and can be easily customized to suit your preferences. The use of mixed dried fruit, malt extract, and golden syrup gives it an almost caramel-like flavor that’s impossible to resist. To make this loaf, preheat your oven to 350°F. Grease an 8x4 inch loaf pan and set it aside. In a large bowl, combine 2 cups of self-rising flour, 1/4 cup of sugar, 1/2 teaspoon of baking powder, and 1/2 teaspoon of cinnamon. In a separate bowl, mix together 1/2 cup of malt extract, 1/2 cup of golden syrup, 1/4 cup of milk, and 1 beaten egg. Add the wet ingredients to the dry ingredients and stir until just combined. Fold in 1 cup of mixed dried fruit, such as raisins, cranberries, or apricots. Pour the batter into the prepared pan and bake for 50-55 minutes, or until a toothpick inserted into the center comes out clean. Let the loaf cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Slice and serve the loaf with a generous spread of butter or jam. It’s the ultimate comfort food that’s perfect for snacking on anytime, anywhere. In summary, sticky malt loaf is a delightful treat that’s rich in history and flavor. Whether you choose to make the Sticky Malt Loaf from Lucy Loves or the Not quite Soreen fruity malt loaf from The Kitchen Garden, you’re guaranteed to be transported to a cozy, nostalgic place with every bite.

If you are looking for Not quite Soreen fruity malt loaf you’ve came to the right place. We have 5 Images about Not quite Soreen fruity malt loaf like Mainly Baking: The ‘Perfect’ Malt Loaf?, Sticky Malt Loaf from Lucy Loves and also The Crispy Crouton: Malt loaf - dark, sticky, and chewy!. Here it is:

Not Quite Soreen Fruity Malt Loaf

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Mainly Baking: The ‘Perfect’ Malt Loaf?

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Sticky Malt Loaf From Lucy Loves

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The Crispy Crouton: Malt Loaf - Dark, Sticky, And Chewy!

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Vegan Malt Loaf - Domestic Gothess

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