Sticky malt loaves

Sticky malt loaves

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(66 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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8th Oct, 2011
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.
5th Oct, 2011
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.
26th Sep, 2011
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
10th Aug, 2011
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.
6th Aug, 2011
Can someone tel me how to measure 175g of Malt Extract please? The jar I have purchased is 454g
3rd Aug, 2011
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
27th Jul, 2011
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.
16th Jun, 2011
These taste amazing and so much better than the shop ones. Really easy to make too.


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