Sticky malt loaves

Sticky malt loaves

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(38 ratings)

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Cooking time

Prep: 15 mins Cook: 50 mins

Skill level

Easy

Servings

Makes 2, each cuts into 10 slices

There's something very satisfying about a cup of tea with a slice of buttered malt loaf - this simple, good-for-you version makes two and improves on keeping

Nutrition and extra info

Additional info

  • Freezable
Nutrition info

Nutrition per serving

kcalories
140
protein
3g
carbs
31g
fat
1g
saturates
0g
fibre
1g
sugar
22g
salt
0.17g

Ingredients

  • sunflower oil, for greasing
  • 150ml hot black tea
  • 175g malt extract, plus extra for glazing (see tip)
  • 85g dark muscovado sugar
  • 300g mixed dried fruits
  • 2 large eggs, beaten
  • 250g plain flour
  • 1 tsp baking powder
  • ½ tsp bicarbonate of soda

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Method

  1. Heat oven to 150C/130C fan/gas 2. Line the base and ends of two greased 450g/1lb non-stick loaf tins with strips of baking parchment.
  2. Pour the hot tea into a mixing bowl with the malt, sugar and dried fruit. Stir well, then add the eggs.
  3. Tip in the flour, then quickly stir in the baking powder and bicarbonate of soda and pour into the prepared tins. Bake for 50 mins until firm and well risen. While still warm, brush with a little more malt to glaze and leave to cool.
  4. Remove from the tins. If you can bear not to eat it straight away, it gets more sticky after wrapping and keeping for 2-5 days. Serve sliced and buttered, if you like.

Recipe from Good Food magazine, July 2011

Comments, questions and tips

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Comments

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amandagreen's picture

We live in Spain so my parents brought over malt extract from health shop...the malt loaf turned out brilliantly ....I used molasses instead of Moscavado which really made the texture excellent....and yes it improves within a couple of days .....if it gets to last that long !!!

lisavictoria79's picture

So simple to make and tastes amazing, a big hit with my four year old son. Didn't even bother freezing the second loaf as the first one didn't last two minutes!! Will never buy malt loaf again as this is so much better.

stephenjoanne's picture

Excellent recipe, but beware don't make this unless you want to be making it for everyone, I've had loads of requests.
Do try this toasted for breakfast ....gorgeous !!! Mmmmmm mm
Can't seem to rate this recipe buts it a big fat 5 stars from me and my family.

heybear's picture

A lovely flavour, but my loaf didn't rise in the slightest! Perhaps my oven temperature was slightly off. The mixture also seemed very runny - did anyone else notice this?

barbarianjoy's picture
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This is fantastic, a real taste from my childhood!! Super quick, easy and so moreish, just like my mum used to make, YUM!
Also, I got my malt extract from Ocado, and I'm pretty sure I've seen it Sainsbury's too.

margaretann66's picture

I made this because i had lost my recipe and it came out perfect,it was a great success. Thank you.

howick's picture

I used dates the second time i made it and my family liked it better.
this is a lovely recipe and i will be making it often .
I made two loafs and froze one wrapped in tin foil but found it a little hard to unwrap next time I will use baking paper.

gooseberrycrumble's picture
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Made these again last week to use up malt extract. Used dried apricots and sultanas. Just as nice as original - and still didn't bother with glaze.

elleks's picture

I found it a bit sweet, but my husband loved it.
I have digital scales, and just measured the ingredients straight into a mixing bowl; taring to zero after each addition.

magsross's picture
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Delicious. Easy to make. First time I made it the fruit sank. 2nd time I soaked the fruit in tea for half an hour to plump up. Worked a treat.

Didn't bother with the glaze 2nd time. Couldn't be bothered tackling the sticky jar again! Didn't affect the yumminess.

alicake's picture

Malt extract comes from barley!

Amazon have good deals in it.

Ali

spanrmonky's picture

We live in Christchurch and can't get Malt Loaf here either. We are also struggling for the correct size tins. Our best method so far to get around this is to make 'Malffins' which are Malt Loaf muffins! Perfect amount of mixture for a tray of 12!

howick's picture

Hi spanmonkey I bought those little tin foil dishes they are just the right size and can be used over and over again .i have made about 20 malt loaves in them. so far I live in auckland

gooseberrycrumble's picture
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I soaked the fruit overnight as suggested and the loaves tasted lovely. Wasn't sure about them when I removed from the oven but kept them out of temptation's way for two days before slicing and they were moist and tasty!

ljlazonby's picture

The malt extract is liquid.Holland and Barrett sell it online

anniemt's picture

I read every comment, going back 2 years. Someone advised malt extract can be obtained at Amazon, but there are a gazillion kinds on Amazon. Can anyone PLEASE advise what kind of malt extract to use? It is VERY difficult to find where I live.

Thank you.

anniemt's picture

Could you please clarify if the malt extract is liquid, or powder in this recipe, and if the amount would be the same? I live in Montana, USA and need to find a supplier. (I am desperate for some malt loaf - i'm a native Scot *-* )

I would be most grateful for your help.

Thank you.

howick's picture

Hi anniemt malt extract is liquid thick like syrup I used to give it to my children when they were young as it is good for them I got mine in the my local super market in the health food section I think it is sold in the chemists as well it is in a tin and can be eaten straight from the tin as well
I have just looked on my tin of maltexoand it was made in new zealand (where I live) here is the addree send them an e mail and they might be able to give you an addressin montanna. www.maltexo.co.nz good luck

josophine851's picture
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Yum! A great recipe. Highly recommend.

lindahunns's picture

Just made this recipe and sadly it hasn't worked for me. HELP. I used both bicarbonate and baking powder and suspect adding both was the problem. The loaves have sunk in the middle and feel very soft and frothy.

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