Monday madeleine moment

Max Halley (op. cit.) reminded me of the addictive delights of a malt loaf. So I just had to buy a Soreen loaf, the thought of which took me back to Sunday afternoons at home with Mum & Dad and siblings, when we’d get slices of malt loaf — as thickly buttered as I could get away with — to eat in front of the fire and the TV. Sheer joy. How could you not love something that markets itself as “deliciously squidgy energy”?

Soreen malt loaf

So, with some truly amazing self-control, I’ve yet to broach this pack. I’ll be going in thick with the butter though — Mum isn’t here to growl at me — using some of the wonderful cultured, fermented, butter from Ampersand.

Ampersand fermented butter

I found out only today that (a) Proust started out using toast rather than madeleines in his “A la Recherche du Temps Perdu” and (b) that malt loaf was actually a Scottish invention from the late 19th Century and thus not as exotically foreign as I’d thought before.

About Salute The Pig

Charcuterie, smoking, curing, brining and all things porcine. Brought to you from deepest, darkest Cambs, England by Chris Bulow. In the smoker or in the kitchen.... Salutate porcum!
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