Sticky malt loaves

Sticky malt loaves

  • 1
  • 2
  • 3
  • 4
  • 5
(58 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
Save to My Good Food
Please sign in or register to save recipes.


  • 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.

You may also like

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
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
3rd May, 2013
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!
25th Apr, 2013
The malt extract is liquid.Holland and Barrett sell it online
5th Apr, 2013
I read every comment, going back 2 years. Someone advised malt extract can be obtained at Amazon, but there are a gazillion kinds on Amazon. Can anyone PLEASE advise what kind of malt extract to use? It is VERY difficult to find where I live. Thank you.
4th Apr, 2013
Could you please clarify if the malt extract is liquid, or powder in this recipe, and if the amount would be the same? I live in Montana, USA and need to find a supplier. (I am desperate for some malt loaf - i'm a native Scot *-* ) I would be most grateful for your help. Thank you.
22nd Jul, 2013
Hi anniemt malt extract is liquid thick like syrup I used to give it to my children when they were young as it is good for them I got mine in the my local super market in the health food section I think it is sold in the chemists as well it is in a tin and can be eaten straight from the tin as well I have just looked on my tin of maltexoand it was made in new zealand (where I live) here is the addree send them an e mail and they might be able to give you an addressin montanna. good luck
23rd Mar, 2013
Yum! A great recipe. Highly recommend.
22nd Mar, 2013
Just made this recipe and sadly it hasn't worked for me. HELP. I used both bicarbonate and baking powder and suspect adding both was the problem. The loaves have sunk in the middle and feel very soft and frothy.
too heavy
24th Nov, 2013
Mine sunk in the middle too, where most of the fruit had accumulated. I used dates, sultanas and dried apricots. Was that the problem? Both edges of the cake were lovely tho, with a spattering of the fruit.
13th Mar, 2013
Just made this - I made 2 loaves but used my usual 2lb tins and split mixture equally. This means loaf is a little shallow but still really yummy. A very easy recipe once you've located malt extract. I got mine at high street health store.


Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.