Friday 8 December 2017

Moose Maple Butter Malt Loaf

Moose Maple Butter The Betty Stamp Recipe Malt Loaf


I don't even know where to start with this one to be honest.

I made the school boy error of having a mouthful of this sticky, mapley malt loaf before I started shooting which was such a bad call on my part.

Firstly because I then had sticky fingers which subsequently went all over my camera and secondly, because my tummy was then uncontrollably rumbling and my mouth watering the whole time I was taking pictures.

I don't think I've ever salivated over a photoshoot so much in my life.

'Photoshoot'...who do I think I am?!

Anyway, enough about my bodily functions.

MOOSE MAPLE BUTTER...where do I even begin. Quite possibly THE best product I've ever tasted in my 26 years of living. Maple syrup + butter + sea salt. It's honestly earth-movingly great.

And what makes this maple butter even more enjoyable is the lady & brains behind the product...the lovely Farrah, who even hand delivered this maple butter to my front door! Her passion for her product is contagious and I can see why! Such simple, natural ingredients but with the yummiest taste imaginable!

I decided I needed to do the maple butter justice, so baked a moist, sticky malt loaf to spread generous helpings of the butter onto.

I was making 'mmm' noises to myself and bopping along to 'I'm dreaming of a White Christmas' to my heart's content.


Moose Maple Butter The Betty Stamp Recipe Malt Loaf

What you'll need//

x2 tea bags
150ml hot water
120g malt extract (I used Meridian)
2tbsp black treacle
60g dark brown soft sugar
150g dried mixed fruit
150g dried chopped prunes
250g plain flour
2 tsp baking powder
pinch salt

Moose Maple Butter The Betty Stamp Recipe Malt Loaf

What to do//

Brew your tea bags in the hot water for 5 minutes. 

Remove tea bags (obvs) and combine the hot tea with your malt extract (leave a tablespoon-worth for glazing later), treacle, sugar, dried fruits and prunes. Stir and leave to soak for 15 mins. In this time, preheat your oven to 170 degrees C (fan) and line a loaf tin with baking parchment. 

Gradually sift your flour and baking powder into the tea mixture along with the salt and combine until all the flour is mixed in. 

Pour into your loaf tin and bake for 50 minutes.

Glaze your loaf with about a tablespoon-worth of malt extract (or honey/date syrup if that tickles your pickle) and leave to cool.

Some prefer toasted malt loaf with peanut butter and banana, I've found my new favourite way is to microwave mine for 15 seconds and add lashing of this glorious maple butter on top. OR, just hand me a tablespoon and forget the malt loaf...

Moose Maple Butter The Betty Stamp Recipe Malt Loaf

Moose Maple Butter The Betty Stamp Recipe Malt Loaf

Yes, I did just happen to have a Christmas moose (with wooly jumper) decoration lying around.

True story.

Farrah will be jealous.

Enjoy lovelies! And stay warm!

I'm currently sat with a lavender heat pack on my feet because my toes feel like they're actually going to fall off from frostbite.

Again with the bodily functions...


Betty x

Ps, come find me on Instagram, Twitter and Facebook! I'll love you forever and a day.



  1. Well doesn't this look scrumptious and wonderful?! So much for the pre-christmas diet 🙈 The Moose Maple Butter sounds so good, and I think this malt loaf would be perfect with a cup of tea ☺️ Angharad x


© The Betty Stamp | All rights reserved.
Blog Layout Created by pipdig