Sticky malt loaves

Sticky malt loaves

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(39 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

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Comments, questions and tips

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Comments

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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
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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
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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
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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 yummy...my 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

princessdaisy's picture
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Easy, foolproof very forgiving recipe. I used a combination of dried fruits, emptying all sorts of oddments, dates, figs, ginger and usual suspects. I put all the ingredients in together and mixed, it worked a treat. Stickly yumminess.

innywin30's picture

Lovely malt loaf but when I made it the second time I used less malt

ogmore10's picture

Does this recipe use powdered or liquid malt extract? Thanks

margaretforman's picture
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best malt loaf ever and easy to make.

blondiewonder's picture
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not quite malty or sticky enough for my taste hence the 4 stars, but a lovely tasting and easy cake to make non the less.

rhythmvick's picture

In answer to those asking how to measure... same as golden syrup, black treacle et al... very lightly grease a measuring spoon with flavourless oil (groundnut, light olive etc) and then load with malt extract - the malt extract slips straight off. The other way is to remove the lid from the jar and ping in the microwave for 15secs or less - just long enough to make it pourable.

It's also the way to measure glucose, in case anyone has ever tried. Otherwise, it looks like that version of Friends where Joey finds the leg wax in the salon, and touches it...

Lovely recipe - rich and moist. It's in the favourites!

petalpresh's picture

made these for my painting class went down a treat all wanted the recipe looks like we will be having these again scrummy!!Lovely and sticky as left for 4days had to hide from partner though ,

petalpresh's picture

made these for my painting class went down a treat all wanted the recipe looks like we will be having these again scrummy!!

carolgladwin's picture

It's in a 2lb loaf tin, turned up to 170 c been in for 1 hour 15 mins and STILL NOT COOKED! Stressed.... Hope is ok :-(

bowdenei's picture
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Also I did just use currants and raisins. I cooked it in a 2 lb flexible loaf pan so didn't need the paper or oil, and cooked it for 1 hr and 20 mins

bowdenei's picture
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Just made this. Is truly scrumptious! I would say a tad sweet, but that could be because I wasn't sure if I should weigh the barley malt as its called here in the US(available at Wholefoods), or measure it as a wet ingredient which is what I did , therefore it more than on the scales.
Can you tell me which is correct? But anyway I love it

gervais's picture
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I have just made this recipe and it is absolutely delicious far nicer than the bought one which as I live in brisbane you cant get here,hence the reason for making it in the first place. I did think I would have problems getting the malt extract as you can't get lots of things here! However I went to a beer making shop and had such a choice. I will definitely make again particularly as the jar I bought was 1kg ( the smallest).
Next time though I wouldn't use mixed fruit but just raisins or sultanas.

maiddaisy's picture
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Read all the reviews and got the malt extract at Holland and Barratt. I left the fruit to soak overnight and popped the mixture in the oven when I got up. Leave for a couple of days? You must be joking. It was sliced and eaten before it was even cold. I'm going to have to be a bit more sly in future if I want to let them mature.
Excellent recipe that is loved by all.

williamdswift's picture

Fantastic taste! I have now varied it by substituting the Muscovet Sugar with the same weight in Molasses. Also substituting the Eggs with six tbs of Apple Sauce. I have used wholemeal stoneground flour and added Cinnamon and Ginger. It is such a variable recipe and a good base!

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