Sticky malt loaves

Sticky malt loaves

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(53 ratings)

Prep: 15 mins Cook: 50 mins

Easy

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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Ingredients

  • 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
    Eggs

    Egg

    egg

    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-…

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.

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Comments, questions and tips

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margaretann66
12th Jun, 2013
I made this because i had lost my recipe and it came out perfect,it was a great success. Thank you.
howick
24th May, 2013
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
18th May, 2013
5.05
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
12th May, 2013
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
11th May, 2013
5.05
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
6th May, 2013
Malt extract comes from barley! Amazon have good deals in it. Ali
spanrmonky
6th May, 2013
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
22nd Jul, 2013
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
3rd May, 2013
5.05
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
25th Apr, 2013
The malt extract is liquid.Holland and Barrett sell it online

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