{"id":639,"date":"2010-01-15T12:10:19","date_gmt":"2010-01-15T12:10:19","guid":{"rendered":"http:\/\/www.jamesramsden.com\/?p=639"},"modified":"2010-01-15T12:10:19","modified_gmt":"2010-01-15T12:10:19","slug":"malt-loaf-bread-and-butter-pudding","status":"publish","type":"post","link":"https:\/\/www.jamesramsden.com\/2010\/01\/15\/malt-loaf-bread-and-butter-pudding\/","title":{"rendered":"Malt loaf bread and butter pudding"},"content":{"rendered":"

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[AMENDMENT: The owners of Soreen, McCambridge, are closing two factories, however this will not affect the production of Soreen malt loaf. What a relief. This shouldn’t prevent you from making this pudding anyway, or from gorging on the stuff on a regular basis.]<\/p>\n

It was reported this week<\/a> that the makers of Soreen malt loaf are closing two factories in Manchester. This is tragic news – a seeming death knell of one of the finest products ever to ennoble our shelves. It has all the hallmarks of a classic brand – packaging that has barely changed over the years, a unique flavour entrenched in childhood nostalgia and comfort, and a flock of devotees as loyal as Leeds United supporters.<\/p>\n

There is, as far as I know, no other brand waiting in the wings. Were Hellman’s to go bust tomorrow yes, it would be a tragedy, but there are plenty of other places to get your mayonnaise fix (not least by making your own which is far nicer anyway). But Soreen sits alongside Colman’s mustard powder, Angostura bitters, and Bruce Forsythe, as wares that will be near-irreplaceable when gone.<\/p>\n

Mission is a strong word, but I shall at least try to do my bit to save Soreen. I started last night, by making a bread and butter pudding. The best bit about any bread and butter pudding is the voluptuous contrast between the crunchy, sticky topside and the wobbly, creamy centre. With malt loaf this contrast is all the more pronounced.<\/p>\n

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Serves 6<\/p>\n

2 loaves malt loaf<\/p>\n

Unsalted butter, 50g or so<\/p>\n

A pint of whole milk<\/p>\n

A vanilla pod\/half a teaspoon of vanilla essence<\/p>\n

50g sugar<\/p>\n

2 eggs<\/p>\n

************************************************************************<\/p>\n

– Preheat the oven to 150C<\/p>\n

– Slice and butter the malt loaf<\/p>\n

– Put the milk in a saucepan with the vanilla pod (if using vanilla essence hold tight on the vanilla) and bring almost to a boil.<\/p>\n

– Meanwhile whisk the eggs and sugar in a bowl (and the vanilla essence, if using) until light.<\/p>\n

– Slowly pour in the scalded milk, whisking as you go.<\/p>\n

– Arrange the bread in layers in a buttered oven-proof dish, then pour over the custard.<\/p>\n

– Sprinkle with a little more sugar and bake for an hour.<\/p>\n

– Remove from the oven and leave for 10 minutes before serving with cream or ice cream (rum and raisin is spot on with it).<\/p>\n

Does anyone reckon they can make a maltloaf as good as Soreen’s? I’d love to hear your recipe.<\/p>\n\n

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[AMENDMENT: The owners of Soreen, McCambridge, are closing two factories, however this will not affect the production of Soreen malt loaf. What a relief. This shouldn’t prevent you from making this pudding anyway, or from gorging on the stuff on a regular basis.] It was reported this week that the makers of Soreen malt loaf […]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[8],"tags":[31,95,107,192,219,231,492,637,724],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p1zdji-aj","_links":{"self":[{"href":"https:\/\/www.jamesramsden.com\/wp-json\/wp\/v2\/posts\/639"}],"collection":[{"href":"https:\/\/www.jamesramsden.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.jamesramsden.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.jamesramsden.com\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.jamesramsden.com\/wp-json\/wp\/v2\/comments?post=639"}],"version-history":[{"count":0,"href":"https:\/\/www.jamesramsden.com\/wp-json\/wp\/v2\/posts\/639\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.jamesramsden.com\/wp-json\/wp\/v2\/media?parent=639"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.jamesramsden.com\/wp-json\/wp\/v2\/categories?post=639"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.jamesramsden.com\/wp-json\/wp\/v2\/tags?post=639"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}