Sticky malt loaves

Sticky malt loaves

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(51 ratings)

Prep: 15 mins Cook: 50 mins


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

  • Freezable

Nutrition: per serving

  • kcal140
  • fat1g
  • saturates0g
  • carbs31g
  • sugars22g
  • fibre1g
  • protein3g
  • salt0.17g
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  • sunflower oil, for greasing
    Sunflower oil

    Sunflower oil

    A variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as…

  • 150ml hot black tea
  • 175g malt extract, plus extra for glazing (see tip)
  • 85g dark muscovado sugar
  • 300g mixed dried fruit
  • 2 large eggs, beaten



    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 250g plain flour
  • 1 tsp baking powder
    Baking powder

    Baking powder

    bay-king pow-dah

    Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…

  • ½ tsp bicarbonate of soda
    Bicarbonate of soda

    Bicarbonate of soda

    Bicarbonate of soda, or baking soda, is an alkali which is used to raise soda breads and full-…


  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.

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Comments (91)

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

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

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.


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

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. good luck

josophine851's picture

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.

too heavy's picture

Mine sunk in the middle too, where most of the fruit had accumulated. I used dates, sultanas and dried apricots. Was that the problem? Both edges of the cake were lovely tho, with a spattering of the fruit.

georgina61's picture

Just made this - I made 2 loaves but used my usual 2lb tins and split mixture equally. This means loaf is a little shallow but still really yummy. A very easy recipe once you've located malt extract. I got mine at high street health store.

furryjen's picture

Absolutely gorgeous malt loaf, just like soreen but nicer. I did as others have suggested and soaked the fruit. I put the tea, sugar, malt extract and fruit in a saucepan and brought to the boil, simmered until the sugar had dissolved and then left to cool. When cool I added the beaten eggs then the flour plus raising agents. The result was beautiful, plump fruit evenly distributed through the loaf...non of this fruit sinking to the bottom problem like in the picture! I got my malt extract from Holland & Barrett.

lucyrazey's picture

I have just made this now for the first time and am very impressed! I stuck to the recipe exactly - found the malt extract in Holand and Barret, and on the advice of previous posts I soaked the fruit in the sugar and tea overnight. Took no time at all to make up, then 50 mins later the house smelled delicious and they were ready to come out. I couldn't resist cutting a sneaky slice off to try when it had called down a bit but was still warm...spread with margarine and it was very 4 and 2 year old loved it too!

johnrichardson75's picture

Totally disappointed with the tasteless, rubbery Soreen universally available in the shops (and which everyone seemed to refer to as malt loaf), I tried the recipe for malt loaf in Sonia Allison's brilliant book "the Complete Bread Machine." The result was absolutely delicious, nothing like Soreen, and just like the malt loaf we used to eat when I was a boy in the mid forties.

Then I saw this recipe for Soreen. The result was delicious, sticky, tasty, yummy, gone in 3 days - BUT , the loaves did not seem to rise as they appeared in the photograph. Two tins seemed unnecessary. I was wondering if gas mark 2 was too low. I did not soak the fruit but will do so next time. WARNING: do not try this recipe if you have a waist line problem!

rongoll's picture

You can buy Malt Extract from Amazon and have free delivery


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