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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patrick88's picture
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This is the best malt loaf recipe I've tried and they are many! I looked at other reviews and also soaked my fruit for about 1 hour in the tea, sugar and malt mixture.(I used a luxury dried fruit mix, which had apricots, pineapple and chopped dates in it), I had to replace some of the malt extract with black treacle as I didn't quite have enough malt extract left and added 2 teaspoons of horlicks with the flour. The loaves turned out really well, very fruity and after 2 days in the tin before cutting, very sticky, with lovely plump fruit.
I didn't bother with the glaze, the loaves were so sticky after 2 days it didn't need it.
I will definitely be making these again, next time will try with all malt extract and no treacle.

dorothyd's picture
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This was a wonderful recipe. Tasted exactly like Soreen. Like previous reviewers I did not glaze the top. Made 2 small loaves, husband ate first one with 2 days. Other one went into the freezer. Brilliant

graciebobbles's picture

Oops - I was halving the ingredients as I only possess 1 small loaf tin, but I still used 2 eggs in a momentary lapse in concentration!!! Do you think it will still turn out ok? Fingers crossed - we'll see in half an hour!

jaynepearson's picture
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You can buy malt extract online at Amazon if you can't find it in the shops, though Holland & Barratt usually stock it. Some of the bigger supermarkets do stock it as well.
Failing that, you could substitute black treacle (molasses) and add a couple of spoons of Horlicks to get the malty flavour.
Lovely recipe - really yummy, malt loaf is one of my all-time favourites and I've never made it before, as all the other recipes I've seen involve yeast and I just couldn't be bothered. This one is so simple and turns out beautifully.

emarc86's picture
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Would definitely agree with the forgiivng recipe, i had my oven too high for the recipe but it worked a treat, maybe a little more bread like but still very tasty.

megstheword's picture

As i have just recently moved to trinidad and tobago i found my self rather missing soreen malt loaf so i began looking of ways to make it at home . this recipe was really good , but as i live in trinidad it is impossible to come across malt extract so i used molasses and it turned out perfect , i put soaked the fruit in apple juice for a hour and it plumped them nicely

lindsaygiddings's picture
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Really loved this. I could probably eat a whole shop bought malt loaf at once, I love it so much...but this was even nicer! I have made it quite a few times now and I have had success each and every time. Great recipe.

ortally's picture

malt extract can be bought in waitrose!!

chris210's picture
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Maybe my malt extract was a little old, or my raisins were not the best stored, but instead of being a moist, sticky, squidgy, tasty malt loaf, it was kind of bread like and not that appealing. Now the search for a new recipe continues!

calajane's picture
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This is a fantastic recipe. I have just made the 2 loaves this morning and extemely pleased with the result. So moist mm..mmmmm and agree so much better than the shop bought version. Can't wait until to try out on my husband.

Bye the way malt loaf is apparently good for Mums who are breast feeding.

wendykr's picture
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Lovely, made mine with chopped figs, sultanas and raisins, worked a treat. You can also make it with demarara sugar instead of muscovado, but muscovado is best as it is more sticky. No more Soreen for me!

allison_ellisuk's picture

I used Molasses as I had a jar in the cupboard. It turned out OK but the flavor of the Molasses is a little overpowering. Next time I will use 1/2 Molasses and 1/2 golden syrup which I think will do the trick! Very moist and lovely with a thin layer of butter.

hippocollector's picture
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Made this yesterday after sourcing my malt extract from amazon. Instead of making 2 loaves I made one big one and left it in the oven for slightly longer but I think I many have had the temperature slightly too high. I soaked fruit for 2 hours as suggested above and the mixture was nice and wet before cooking but having just tried a piece it is slightly dry around the top edge.The taste is gorgeous though and so much better than shop bought. Will be packing the OH up tomorrow in his lunchbox with a couple of buttered slices and wait for his verdict. Will definitely cook again but make 2 smaller loaves as the recipe suggests and hopefully the end result will be even better. Will report results next time

quinnga's picture
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This was lovely, but nothing like the malt loaves you buy in the shops - which was what I really wanted to recreate. The bought ones are so small they don't last a minute in our house. This was more like a fruit loaf type thing - it was quite sticky to pick up (messy on the fingers) but doesn't have that really chewy feel of the bought ones. So far all the recipies I have tried are missing something!
This was really lovely though and as a recipe I would have given it 5 stars, but as a malt loaf disappointing.

netty2509's picture

Delicious smells coming from the oven so I'm optimistic reading these posts. Malt is easily available from Waitrose, holland & barrett or some independent chemists. Often in health food section or as previous person said, brewing shop.

vivaves's picture
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Delicious, fruity, moist and chewy. Malt extract should be more widely available - I get it from a local health food shop, and use it all the time, in breadmaking, baking and stirred into hot milk instead of powdered malted drink mix. Talk about an unsung hero ingredient! Like other commenters here, I also left the fruit to steep in the tea and malt for a couple of hours, just to soften the fruit really, and make it nice and juicy. I included dried figs in the mix, which I thought complemented the tea and malt flavours well. As someone who is naturally impatient it was hard leaving it to mature for a few days but it was well worth the wait. A success!

alison100's picture
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Forgot to rate!

alison100's picture
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This is really lovely. I soaked my fruit for about 2 hours in the tea, sugar and malt mixture before proceeding with the recipe.
This was enough to plump up the fruit and I have 2 lovely moist loaves with fruit evenly distributed.
It's like Soreen but so much nicer!

cruela's picture

I weigh the malt extract by pouring it on top of sugar while still in scale. I warm it a bit first in microwave or stand it in basin of hot water to make it easier to pour. I love home-made malt loaf.

judyc13's picture

Find malt extract with brewing supplies . Here in Colorado, couldn't find it at grocery store, but did find it next door at Kitchen & Beer Brewing specialists.

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