Meridian Foods update – 15.00pm Thursday 26th March.

We are currently experiencing exceptionally high demand for our products and because of this have had to take the extremely tough decision to temporarily close our store while we catch up with orders in our system. Any orders placed before 3pm on Thursday 26th March will still be delivered as soon as possible but please bear with us during this time.

We plan to open again soon and will keep you updated here and on our social media pages.

Sorry for the inconvenience caused and please stay safe and stay at home where possible.

Proper Malt Loaf

Posted by Meridian on

Home-made version of the usually shop bought sticky malt loaf made with malt extract, dried fruit, date syrup and black tea.  Make ahead, as the longer you store this loaf the more deliciously sticky it becomes. 

Serves: Makes 2 small loaves

Preparation time: 10 minutes

Cooking time:  45 minutes

What You Need

  • 140ml hot black tea
  • 160g Meridian barley malt extract
  • 90g unrefined dark muscovado sugar
  • 200g raisins
  • 2 eggs, beaten
  • 250g self raising flour
  • Pinch salt
  • 2 tsp baking powder
  • 2 tbsp Meridian date syrup

What You Do

  1. In a bowl combine the hot tea, barley malt extract and sugar, then stir in the raisins and the beaten egg. Leave to soak while you preheat the oven to 150C/130C fan and line two 1lb loaf tins.
  1. Combine the flour, salt and baking powder, and then stir in the tea mixture. Spoon into the loaf tin and bake for 40 - 45 minutes until well risen. Remove from the oven and brush the top with date syrup while still warm then leave to cool in the tin. Once cooled, wrap in foil and store in an airtight tin for two days while it develops its characteristic stickiness, or simply tuck in if you can’t wait.

Chef’s tip: Delicious when spread with Meridian Almond Butter.

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