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 (90)

ortally's picture

malt extract can be bought in waitrose!!

chris210's picture

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

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

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

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

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

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

Forgot to rate!

alison100's picture

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.

zelly111's picture

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

bonnebouffe's picture

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).

kjarvo's picture

I tried it the first time without scales, so I used about 50g of malt and 100g of fruit (estimation based on the correct measurements the 2nd time) and it was just as nice. It wasn't too sweet, and I prefer less fruit to taste the other flavours more. The tea was far more apparent.

pippachoc's picture

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

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

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


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