Malt Loaf anyone?

Malt loaf is a little like marmite,  it brings mixed opinions and divides our household.  I love it, as does Harry – while Emmy and Daddy can’t stand it.
 
Before Christmas we received a little package from Soreen which make Harry and I rather happy!
Now I had already tried and loved the original Soreen malt loaf, however was keen to try the newer ones.
 
 
 
Festive Loaf:
This was a Christmas addition to the range – my favourite and I wish it was still available.
I really liked this, a slight spiced taste which works well as an evening snack.  I preferred this on it’s own whereas the original I prefer to butter.
 
Toastie Loaf:
More like bread than the malt loaf – think raisin bread ready to toast.  Delicious! This is a great alternative than normal toast for breakfast and with added fruit it can be classed as one of the kids five a day (sort of).
 
Chocolate:
Now maybe I’m alone on this one but I didn’t like this. Strange as I love chocolate and when I posted pictures on facebook and instagram others were keen to know where you could buy it (Sainsbury’s by the way).  However it wasn’t for me…maybe I hoped too much but I found it stodgy and unappealing.  I was unsure wheather to butter or not as butter and chocolate didn’t seem right.
 
I also received a recipe book full of cooking ideas using Soreen.
 
Looking through and the Baked Crème Pots sounded very appealing so I had to try, and I can confirm they are they are delicious.
 
 
 
This is the recipe – serves 4
 
1/2 Soreen Apple & Sultana fruit loaf
1/2 Soreen Cinnamon & Raisin fruit loaf
2 medium eggs
40g caster sugar
60ml single cream
few drops of vanilla essence
A little unsalted butter
4 ramekin dishes
 
To make:
  • Slice the Soreen into thin slices
  • Grease the ramekins with a little butter
  • Line with slices of Soreen
  • Put the single cream and caster sugar into a small saucepan, bringing it to the boil
  • Meanwhile separate the eggs, whisk the yolks in a bowl with the vanilla essence
  • Pour the boiling single cream over the egg yolks and whisk well.  Tip this mixture into the ramekins, covering the Soreen
  • Bake themin the oven for 20/25 minutes, until set and golden. 

 There are more Soreen recipes on the website if you fancy them yourselves – you will find them here

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10 thoughts on “Malt Loaf anyone?

  1. I love Soreen and WOW those pots look like heaven! Thanks so much for joining in with #recipeoftheweek. I've Pinned and Tweeted this post and there's a fresh linky live now for this week. Hope you can join in! x

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