Sticky malt loaves

Sticky malt loaves

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(71 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

Ingredients

  • sunflower oil, for greasing
    Sunflower oil

    Sunflower oil

    Sunflower oil is made from pressing sunflower seeds and extracting the oil. It's usually…

  • 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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NightShiftRose's picture
NightShiftRose
30th Jun, 2020
5.05
Fantastic recipe, have made several times now and is a firm family favourite. Have subbed muscavado (struggling to source in supermarkets during lockdown) for soft dark brown sugar and still turned out lovely. Bought my malt extract off a site that is named after a large river and rainforest, for a fiver, for a 650g jar.
Saniabakes
29th Mar, 2020
I just signed up just so that I could leave a review of this...its absolutely gorgeous! So easy to make and just so delicious. I made it a couple of days ago, followed the exact recipe but brushed the tops with honey, wrapped in foil whilst still warm and when cold popped them in a storage tub. Just shared one loaf with the family and they all said how lovely it was. Thank you :)
Amandajayxx's picture
Amandajayxx
19th Sep, 2018
5.05
LOVE this. I've made it a few times and have altered bits to suit me. I use two tea bags for the hot tea and make sure they are squeezed as this adds to the flavour, I also don't bother topping with malt. However these are my changes the original is lovely as it is. Nothing better than a slice toasted for 30 seconds and some butter one.
bat_e_bird
20th Aug, 2018
5.05
Delicious! The only change I made was to use sultanas instead of mixed fruit. I only made it today, and couldn't wait to try it - I'll see if it gets even better with age.
kitchenqu33n
27th Feb, 2018
5.05
OMG, OMG, OMG, this is amazing. Better than the one from the supermarket that sounds like Noreen and better than fruit cake or tea loaf. I used Sainsbury's basic mixed fruit with peel and it is delicious. I didn't make two loaves I just poured the batter into one tin and it came out perfect. 10/10.
Zopo
26th Nov, 2017
5.05
I had to sign up for an account just to tell you THANKS for introducing me to my new addiction. The bread is AMAZING!! So unlike anything else I've ever had and just so delicious! I have to get a subscription for malt extract now to keep up with my habit! :oP
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.

Pages

tanscott's picture
tanscott
13th Jun, 2020
I don't have any malt extract. I've read you can replace it with 2/3 molasses. Is that true, or isn't it worth it without the malt?
lulu_grimes's picture
lulu_grimes
19th Jun, 2020
Hi, I'm afraid that we haven't tested it with molasses so I don't know what the outcome would be. Molasses is a sugar so it would add a huge amount of sugar to the recipe. You can get malt extract from health food shops if there are any near you, or buy it online - the powder is lighter to post. Lulu
Pippa Bavington's picture
Pippa Bavington
2nd Jun, 2020
I only have a 2lb/900g loaf tin - can I cook it as one large loaf and if so how long for please?
lulu_grimes's picture
lulu_grimes
7th Jun, 2020
Hi, I'm afraid we haven't tested it in a 2lb tin, it will take longer but not a huge amount longer. Look at it after 50 mins and then if it needs longer check after another 10-15 mins. Lulu
Tracey Blackwell-West's picture
Tracey Blackwel...
2nd Nov, 2019
I have a 12 hole loaf tin how long should I cook the loaves for?
goodfoodteam's picture
goodfoodteam
9th Nov, 2019
Thanks for your question. Without re-testing we can't give exact timings for a different tin. We'd suggest checking after 15 - 20 mins.
samjaycee
31st Jan, 2019
From where can i purchase the malt extract? i'm dying to try this recipe!
goodfoodteam's picture
goodfoodteam
4th Feb, 2019
Thanks for your question. You can get it from larger supermarkets and also health food shops.
Daisydog55
2nd Jun, 2018
what is black tea?
goodfoodteam's picture
goodfoodteam
5th Jun, 2018
Thanks for your question. Black tea is just standard tea that you would buy from the supermarket. We specify this so it's clear not to use green or herbal or to add milk.

Pages

Zopo
26th Nov, 2017
5.05
I soaked my sulatanas and other fruits in chai tea for a bit of extra flavor and added the grated zest of an orange. It lends a bright pop to the bread.
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).
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