Months ago, when Andy was feeling poorly my Mum gave me a jar of Malt Extract for him. She’d bought it on a nostalgic whim remembering how her own Mother would line her and her brother up for their daily dose, as was the trend in post-war Britain, as a cheap dose of nutrients for Fifties’ children. A spoonful in, however and the vile taste diminished her rose-tinted memories and the actual memory of being forced to down spoonfuls of this thick, disgusting elixir hastily found the jar heading our way. Thanks, Mum.
Needless to say Andy never did dare take any (have you smelt it?) and it’s been lurking at the back of the cupboard with the rice vinegar and green teabags (swamp juice) ever since.
My endless quest for healthy snacks to give my kids, and with the days of creating interesting and nutritious lunchboxes on the horizon saw me seeking out malt loaf recipes. A click on to the failsafe BBC Good Food site led me to a recipe and FINALLY I could make use of this hideous goo and make it into something nice.
It’s turned out a treat. A big hit with the kids, it’s a-sponge-which-thinks-it’s-a cake-but-is not-actually-a-cake. It contains a considerable amount less sugar and no fat (bar the eggs, but that’s minimal). Give it a go, it’s gooey, sticky and great spread with butter. Everything a malt loaf should be.
You will need:
150ml hot black tea
175g malt extract (sold in health food shops)
85g dark muscovado sugar
300g mixed dried fruit (I only had sultanas)
2 large eggs, beaten
250g plain flour
1 tsp baking powder
Half tsp bicarbonate of soda
1. Heat oven to 150c/130 fan/gas 2 and line 2 1lb loaf tins
2. Add the tea, fruit, malt extract and sugar to a bowl and stir well
3. Mix in the beaten eggs
4. Tip in the flour, quickly followed by the baking powder and bicarb
5. Stir well and pour into the prepared tins
6. Bake for 50 mins until firm and well-risen
7. Remove from tins and cool
The recipe says to then wrap and keep for 2-5 days before eating as it becomes more sticky but really, who can wait that long? We tucked in as soon as it was cool enough for the butter not to melt and it was perfect. A definite lunchbox thumbs up.
N.B. I don’t have 1lb loaf tins so just did the whole thing in a 2lb tin. I baked at 140c (fan oven) for 1hr 20 mins