Continuing my thread on British baking:

My husband just got back from a business trip to the UK and brought me back a boatload of interesting finds from the local grocery store, as he is wont to do whenever he travels anywhere without me. It’s a fun tradition we have — in lieu of a shitty souvenir, I get to try a bunch of new-to-me foods you can’t find in SF.

One of the items he brought back was a Soreen Malt Loaf, which has the tag line, “Deliciously Squidgy Energy.” Without ever seeing the word “squidgy” before, I knew exactly what it meant the second I tried the loaf. An elastic squishiness. Sweet and dense, the texture reminds me a little of butter mochi, the flavor full of raisin-y goodness. I dig it.

Squidgy. What a great word.

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