​Mum’s Mealworm Malt Loaf
​Mum’s Mealworm Malt Loaf

​Mum’s Mealworm Malt Loaf

Monday, 2nd March 2015

This is a very easy recipe, always a winner at teatime but is a great snack anytime in the day.
Soaking the fruit overnight in tea (not milk) gives a wonderful moist consistency and it has a lovely rich taste. This delicious recipe however has been slightly adapted by me as I don’t recall my grandma adding mealworm flour, she would however have loved it! Once dried, mealworms are 60% protein and act a delicious additive to this malt loaf. Simple, delicious, healthy and full of protein- perfect!

(Makes one sharing sized malt loaf)
  • 250g mixed dried fruit
  • 100g coconut sugar
  • 225g well stewed black tea
  • 1/4 teaspoon, ground cinnamon
  • 1/4 teaspoon, mixed spice
  • Pinch of salt
  • 1 large free-range egg, beaten
  • 200g spelt flour or gluten free flour
  • 2 teaspoons baking powder
  • 50g mealworm flour – 
1. Put the dried fruit and sugar into a large mixing bowl. Gently pour in the hot tea and mix in thoroughly. Cover and leave for a few hours. (The longer you leave it the plumper the fruit becomes) Overnight gets the best results.

2. To bake, preheat the oven to 160*C/325F/Gas Mark 3. With a wooden spoon stir in the spices, salt and beaten egg into the soaked fruit and tea mixture. Sift in the flour and baking powder.

3. Spoon the mixture into a 500g loaf tin (approx 19.5x12.5x7.5cm) spreading evenly, making sure to line the tin with parchment paper to stop it sticking.

4. Lastly bake in the oven for 45 minutes to 1 hour. Test that it's cooked through by inserting a knife in the centre and checking it comes out clean. Allow to cool on a wire rack before slicing.
For best results store the malt loaf wrapped in cling film in the fridge and eat within 3-4 days after making. It’s delicious with a cup of tea and a spread of butter.

Buffalo worms
Pre- heat oven to 160 degrees centigrade and place the worms in tin foil for 8 minutes. Next open up the tin foil and give the worms a shake to make sure they are not sticking. Place back in the oven for a further 2-5 minutes until they are browned and crispy.
Buy here

Written By

Leave your comment

Your email address will not be published. Required fields are marked*

(Leave blank to show as anonymous)
(Required, this will not display)