Sticky malt loaves

Sticky malt loaves

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(57 ratings)

Prep: 15 mins Cook: 50 mins

Easy

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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Ingredients

  • 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
    Eggs

    Egg

    egg

    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-…

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.

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Comments, questions and tips

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reichem
29th Mar, 2017
5.05
Made this for a cake day at work. It disappeared quickly with many people saying it was the best they had eaten. I made it a few days beforehand and it definitely got stickier on keeping. I soaked the fruit in the tea for an hour or so before mixing and made a single large loaf rather than two smaller ones. I will definitely be doing this again.
cnew
29th Mar, 2017
5.05
The whole family absolutely loves this recipe - I make at least one a week now and always have one in the freezer. Found it's cheaper to buy malt extract in bulk online.
jayncee
21st Mar, 2017
5.05
Made this a couple of days ago and it was lovely. My partner took some to work for his mates and they all loved it, said it was the nicest they've ever had, and even want the recipe lol. Made as the recipe states apart from soaking the fruit in the tea, malt and sugar for a few hours first. The fruit didn't sink at all. Making another batch now. So glad i found this recipe.
KazL_aka_Red
30th Nov, 2016
5.05
I made this as one two pound malt loaf because I don't have the smaller tins. It turned out very nicely for a healthy (fat free) cake. It is much tastier than a brought one. I added a little bit of cinnamon (I was in a hurry and couldn't find the mixed spice). I shall make this again.
arnie_pipe
17th Sep, 2016
5.05
I've made this recipe a few times now and it always turns out perfectly! As others have said, it's not exactly the same as a Soreen loaf as it's a bit less squishy and probably a little less sweet, which I think I prefer. It does seem to cook in 40 - 45 mins rather than 50, but that may be because I'm using a bigger loaf tin, so it's a bit more spread out. It seems fairly forgiving of a few extra minutes anyway. I also use half wholemeal flour in an attempt to make it slightly healthier, and this works absolutely fine. Patience is definitely rewarded - it seems to get better the longer you leave it wrapped up!!
Mishi10
29th Jun, 2016
5.05
I made this for the first time today and was very impressed with how easy and tasty this malt loaf is. I didn't have malt extract (and my local supermarkets didn't have it) and wasn't going to go on an expedition to find any but I had some malted milk powder. so I used about 150g of that and omitted the sugar because the powder had enough in it plus I used the whole 375g packet of mixed dried fruit I bought. I also added more hot tea to make up for the absorbent qualities of the malted milk powder (approx 250-300ml instead of 150ml). My two loaves took a fair bit longer than 50 minutes to cook through but the end result was delicious. The fruit was evenly distributed throughout and it was sweet and malty but not overly either. I didn't bother with the glaze. I've had two slices with butter and marmalade as afternoon tea and have no doubt the rest will be eaten by the other members of the household tonight! The second loaf I will wrap up to see how much it improves over the next few days (like my great nan's fruit cake).
jmalanga1981's picture
jmalanga1981
7th Feb, 2016
5.05
I made this in my bread maker just to see if I could make anything else but bread in my new machine. Combined all the liquid ingredients together then added sugar and fruit and raising agents and put on 'sweet', 1000g 'light' colour setting. Needed an extra 10 minutes on 'bake' to ensure it was baked all the way through. Fruit was evenly distributed throughout (a bit of luck involved with this I think) and the loaf was lovely in texture and flavour. The only difficulty was that because of the machine I had one huge loaf rather than two as stated in the recipe. I just cut one slice in two- simple!
PHinch94
8th Oct, 2015
5.05
The neighbourhood baker and friend (and malt-loaf lover) was very impressed. Passing on the recipe to him.
squashypig
7th Oct, 2015
5.05
Been wanting to try this recipe for a while but couldn't find malt extract, until I asked in my local chemist. The result was a great success and can't wait to make more. Next time though I think I'll swap the mixed fruit for just sultanas, and probably use more, as the fruit sank to the bottom (like in the illustration) and I like my malt loaf full to the brim with squidgy fruit. The taste was perfect and nice and sticky with the extra glaze. I stored mine in an airtight container rather than wrapped in foil etc as it does tend to take a lot of patience and finger licking before you get to the treasure! I got 24 adequate slices out of my 2 loaves and lathered in butter they go down a treat!
janice88
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.

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awolf44
6th Nov, 2016
Hello from the US! I've found Malt Extract on Amazon, but it's available in both liquid and powder form. Which one?? Thanks!
goodfoodteam's picture
goodfoodteam
14th Nov, 2016
Hi there, we used the one that is like a syrup. Glad you were able to find it online. It's also available in health food shops.
rockybman
6th Nov, 2016
Could I half the amounts or would this affect the rise?
goodfoodteam's picture
goodfoodteam
14th Nov, 2016
Hi, yes you can halve all of the amounts but you'll need to cook it in a smaller tin and also adjust the cooking time but it won't affect the rise at all.
rockybman
6th Nov, 2016
I noticed the total amount of ingredients is greater than a kilo/Lb. Could I half this to make a 1Lb loaf or 3/4 to make a 1.5Lb loaf in a bread maker?
goodfoodteam's picture
goodfoodteam
14th Nov, 2016
This recipe makes two cakes, and you could halve it easily. We can't say how this would work out in your bread maker as appliances vary. It might be a case of experimenting. Let us know how you get on.
awolf44
4th Nov, 2016
Hello from the US! I'm quite keen to try this. I've found Malt Extract on line (Amazon) but they have it in both (either) liquid or powder form. Which one does the recipe call for (or does it make a difference?)
goodfoodteam's picture
goodfoodteam
14th Nov, 2016
Thanks for your question. We used the one that is like a syrup for this recipe. We're happy you were able to find it online. It's also available in health food shops.
britgirl58
4th May, 2016
I am in the US and cannot find Malt extract at my local stores. I have looked online and can only see brewing malt which I understand is not the correct kind - any specific help/details would be much appreciated
anniemt
2nd Jun, 2014
For the LIFE of me - I don't remember any fruit in malt loaf, especially mixed dried fruit, which I dislike! I searched for the recipe after sending for malt from home. Has this recipe been changed to include fruit? Thank you.

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jayncee
21st Mar, 2017
5.05
I soaked the fruit in the tea, malt and sugar for a few hours beforehand and the fruit didn't sink at all.
Rosiepk
4th Jun, 2016
I found malt extract in health food shop Recipe is great thank you bbc good food
hesterjames
19th Feb, 2014
Yummy! A note to those who had problems with rising or sunk in middle. Mine took much longer to cook than the advised 50 mins. In fact it took 1hr 20. Tasted great though. The cooking temp is very low so I suspect most ovens will need a bit more time. I just tested it by gently pushing the top. If it still moved, I popped it back for another 10 mins at a time.
KazL_aka_Red
30th Nov, 2016
5.05
Mine took a little longer but it was a single 2lb loaf. You must preheat ovens properly for cakes. I preheated the oven at a higher temperature GM4 (I was baking a sponge) and then reduced the heat to GM2 when I put it in. I switch my oven on when I start to bake and get the tins ready. Stand the tins on top of the oven so they are warming (not hot).