Sticky malt loaves

Sticky malt loaves

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(59 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, questions and tips

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18th Jun, 2015
Like Cookie-Lady I too missed Soreen malt loaf and found this recipe a great comfort and good second-best. However, having been back to the UK and eaten Soreen again I now find the results of this recipe far superior. The loaves certainly improve with keeping. Just make sure more are made in good time in order to continue the supply! A tip for cookie-lady - muscovado sugar is available at Walmart if you have a store near you. I use also dark brown sugar which is available in most stores.
14th Feb, 2016
Janice88 - just saw your note. I found Muscovado sugar on Amazon and now make sure I always have both light and dark Muscovado sugar in the pantry (I buy 10 lbs at a time to make sure I don't run out). You are right, this recipe is far superior to Soreen.
26th May, 2015
Since moving to the USA many years ago, one thing I missed was the Soreen malt bread. I finally found this recipe and decided to try it. The malt extract and the muscovado sugar were not very easy to get. I finally found them online. I made the recipe last week. This is not a "copycat" Soreen. But it is awesome. I only have a few slices of the second malt loaf left, so I am going to have to make some more soon.
4th May, 2016
Hello - you say you found the sugar and malt extract online - could you please be specific? Did you use brewers malt extract? This is all I seem to be able to find. Thank you! Julie
11th Dec, 2014
So this was easy to make and tasted so fresh and yummy, but without all the bad. But don't expect it to taste like the malt loaf you buy from the shop as it doesn't. But it does taste amazing
19th Nov, 2014
I'm not sure why this says it is 'good-for-you', it's as bad as any cake. But it is still nice. I used 250g of fruit, any more seems too much. I also used standard granulated sugar instead of muscavado, because it is cheaper. It didn't turn out very sticky, but it still tastes nice. I made it again with added ginger and that was nice. The recipe should just half all of the ingredients, there is no reason to list everything for 2 loafs. I also stuck it in the oven at 180C for 30 mins and it was fine. I don't see the need for cooking it at that low a temperature for 50 minutes.
4th May, 2016
If you made all these changes - maybe that is why yours didn't turn out quite so sticky.
1st Nov, 2014
Best recipe I've found so far. Also tried the recipe from The Guardian (twice) but that one came out quite bitter. For this recipe I used 100g prunes (from Guardian recipe) and 200g saltanas. Fantastic taste, squidgy and medium sweet. Really lovely. As other have said, if you're making these regularly, buy the 2.5kg tub of malt extract (syrup - not powder) from Amazon for around £12. Hugely better value than paying £2-4 for a tiny jar!
28th Oct, 2014
Incredibly easy recipe to follow, though I soaked my fruit for half an hour or so in the hot tea, sugar and malt extract before doing the rest. Resulting loaves took the required 50 mins to cook and after glazing and cooling one is now wrapped awaiting maturation and eventual eating on the weekend! .. however, loaf number two was used for experimental purposes and, strictly for those reasons, I have cut into it today and had a couple of slices .... it is pleasantly firm but squidgy with plenty of aeration and fruit throughout - and although different to the ever-gorgeous Soreen, is absolutely yummy already. I intend to sample it at various stages during the next few days to ensure I find the optimum stage at which future batches should be consumed .....
16th Apr, 2014
We live in Spain so my parents brought over malt extract from health shop...the malt loaf turned out brilliantly ....I used molasses instead of Moscavado which really made the texture excellent....and yes it improves within a couple of days .....if it gets to last that long !!!


19th May, 2014
How many slices is "One Serving"? Thanks x
goodfoodteam's picture
2nd Jun, 2014
Hi there. Each serving is one slice.
16th Oct, 2013
I don't know why but I can't seem to rate anything ;(
20th Aug, 2013
If I use dates instead of the dried fruit do I still use 300g and do I still need to soak them in the tea?
goodfoodteam's picture
2nd Jun, 2014
That's right - use the same amount of dried fruit and use the tea as well.


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