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

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Comments, questions and tips

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Comments

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zelly111's picture

Is malt similar to molasses? I've never seen it at Canadian grocers.

bonnebouffe's picture
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I liked the malty flavour, but I found the loaves almost overpoweringly sweet. Has anybody tried making this recipe with less sugar, or less dried fruit? By the way, Karen - if you prefer measuring by volume, 175g. of malt extract makes about half a US cup, or roughly 120 millilitres. (If you grease or oil your measuring cup first, it will be easier to remove the syrupy malt extract).

pippachoc's picture
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Ooh, slightly take back comment about being a 'forgiving' recipe! It is, in that I was left with a tasty fruit loaf with a hint of malt and tea - but if done properly as in recipe - WOW! De-licious and sticky and malty! Much better of course, and a firm favourite too. I didn't wrap very well to let it mature though and it did dry up a tad - but toasted with a spread of butter is sensational! Many thanks

pippachoc's picture
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This is a surprisingly forgiving recipe - thank goodness! I doubled up quantities to make two for freezer for a shoot lunch, and two to mature and scoff. Didn't understand why it said 'pour into tins' as I was spooning out sticky heavy spoonfulls into my beautifully prepared tins, which I then popped into the oven only then to spot all the eggs sitting patiently in a bowl! I hastily removed cakes, tipped back into large bowl and added said eggs, re lined tins and bunged in oven with a wish and a prayer! They worked!! I managed to hide them for two days before 'fessing their existance, giving them a chance to mature, and once discovered they disappeared very quickly. Am about to make some more, just to be available over the x-mas period, and will quickly comment on the frozen ones when tried (didn't know if they would mature in the freezer)

traciekan's picture

replace the malt extract with golden syrup and ovaltine about 2 tbsp.

lishalee's picture
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This recipe is truly delicious, soaked the fruit last night and made it this morning. The only thing i did different was to add some browning to it, to give a dark rich color. Will have to bake another, it seems to have all disappeared.......Yummy

emythecat's picture
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If anyone's having trouble finding malt extract or doesn't want to buy it specially, I found the recipe worked absolutely fine by substituting about 5 tablespoons of black treacle. As suggested in other comments I soaked the fruit in the tea with the treacle and sugar for about an hour before mixing. For the fruit, I used mostly sultanas with 75g of dried apricots (chopped up). It worked perfectly - the fruit was evenly distributed, the temp/cooking time didn't need adjusting and by the next day it had a lovely dense, sticky texture. Like others I didn't bother with the glaze, it really doesn't need it! Not too sweet and really tasty spread with a little butter - will make again! :-)

pippachoc's picture
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May I ask a question?! I want to make this for a shoot lunch in Dec (now Oct). Would I let it 'mature' for a few days prior to freezing, or would it mature equally well whilst frozen? Many thanks!

gmlewin's picture
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I don't have any 1lb loaf tins so doubled the recipe and made 2 2lb loaves. I increased the cooking time to one and a half hours and they came out beautifully. Froze one of them in slices so that it was east to defrost just a slice or two at a time. Perfect for packed lunches or mid-morning coffee break.

clairewadham's picture

Absolutely lovely and so easy, my3 year old daughter helped me make it first time and both my children helped to eat it so fast I had to make another the next day! Definitely soak the fruit first, I only needed to for a few hours before, but it made all the difference between settling to the bottom and making a moister loaf with fruit distributed nicely through it.

radfoil's picture
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This recipe is lovely and so easy - I have made these several times now. I get my Malt Extract from Boots or Holland and Barrett

lyndawilson10's picture

I steeped the fruit, sugar and malt overnight in the tea. This meant the mix was slightly stiffer when I mixed it, which ensured that the fruit was evenly distributed throughout the cake, instead of settling on the bottom.

bluebell's picture

Can someone tel me how to measure 175g of Malt Extract please?
The jar I have purchased is 454g

profilea2's picture

Fantastically moist although mine looked more squashy than the lovely risen one in the picture. Forgot I had missed out the glaze until I read the previous review but it didn't miss it. Apart from the fact that malt extract is quite tricky to get hold of (I had half a jar in the cupboard) this would join the ranks of family favourutes.

Frantic Flapjack's picture
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Dead easy to make and tasted fabulous. It doesn't need the extra glaze at the end though. If left a couple of days, it gets quite sticky anyway. It took an absolute age to find the malt extract. Trawled all the supermarkets and local chemists to no avail. Eventually found some in a health food shop.

francesbray's picture
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These taste amazing and so much better than the shop ones. Really easy to make too.

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