Malt loaf bread and butter pudding

[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 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.

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.

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.

Serves 6

2 loaves malt loaf

Unsalted butter, 50g or so

A pint of whole milk

A vanilla pod/half a teaspoon of vanilla essence

50g sugar

2 eggs


– Preheat the oven to 150C

– Slice and butter the malt loaf

– 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.

– Meanwhile whisk the eggs and sugar in a bowl (and the vanilla essence, if using) until light.

– Slowly pour in the scalded milk, whisking as you go.

– Arrange the bread in layers in a buttered oven-proof dish, then pour over the custard.

– Sprinkle with a little more sugar and bake for an hour.

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

Does anyone reckon they can make a maltloaf as good as Soreen’s? I’d love to hear your recipe.


Filed under Recipes

14 responses to “Malt loaf bread and butter pudding

  1. I can’t believe that Soreen Malt loaf is about to disappear? I have tried many recipes over the years to try and replicate this sticky loaf and have never found one that would actually stick to the back of your teeth in quite the same way, that was so squidgy that the knife squashes while cutting it to make a unique and strange geometric shaped slice every time. They are on 2 for 1 at Tesco this week, so I’m off to stock up.

  2. Looks fantastic and this is a properly worthwhile campaign.

  3. I am stunned that they are closing the factories. Malt loaf and a sweet cup of tea was one of my favourite post school nibbles. I’m going to buy some the next time I go shopping.

  4. thingswemake

    What a great idea. I love Soreen, and B&B pud. I really hope Soreen survives, is it really going to stop being made or are they just ramping down production?
    Going to go and make me a B&B Pudding now (a normal one as I have lots of leftover bread) Then I am going to have a look through the rest of your blog :o)

  5. Perhaps the ever reliable Delia could have the answer to the homemade malt loaf?

    But where to but malt extract??

    • Margaret

      You can buy jars of malt extract at Holland and Barrett but be careful not to buy those with the addition of cod liver oil

  6. Soreen isn’t going anywhere… just the opposite, we’re not only expanding our production capacity of malt loaf we’ve launched a new fruit loaf Fruity Five! that we love.

    But we’re always looking for new ideas so share all of your recipies on our website!

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  8. I’m glad I only just read this, or I’d have been worrying about a malt-loaf free world for days.

    The idea of making bread and butter pudding with Soreen is genius. I can’t believe that it had never crossed my mind.

  9. Pingback: Maltloaf – to toast or not to toast? « James Ramsden

  10. i have a strange, fabulous recipe for a malt loaf from my schooldays – choose a cup size and use that same cup for all the ingredients so the proportions are correct.
    day one – 1 cup of each into large bowl – brown sugar, ‘all bran’, sultanas, milk, leave overnight.
    day two – add and stir in thoroughly same cup full of self raising flour.
    pour into loaf tin, bake in medium oven for an hour.

  11. I love toasted malt loaf, I’ve got my children hooked on it too

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