Sticky malt loaves

Sticky malt loaves

  • 1
  • 2
  • 3
  • 4
  • 5
(71 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


  • 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



    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

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
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 !!!
24th Nov, 2013
So simple to make and tastes amazing, a big hit with my four year old son. Didn't even bother freezing the second loaf as the first one didn't last two minutes!! Will never buy malt loaf again as this is so much better.
16th Oct, 2013
Excellent recipe, but beware don't make this unless you want to be making it for everyone, I've had loads of requests. Do try this toasted for breakfast ....gorgeous !!! Mmmmmm mm Can't seem to rate this recipe buts it a big fat 5 stars from me and my family.
3rd Oct, 2013
A lovely flavour, but my loaf didn't rise in the slightest! Perhaps my oven temperature was slightly off. The mixture also seemed very runny - did anyone else notice this?
8th Sep, 2013
This is fantastic, a real taste from my childhood!! Super quick, easy and so moreish, just like my mum used to make, YUM! Also, I got my malt extract from Ocado, and I'm pretty sure I've seen it Sainsbury's too.
12th Jun, 2013
I made this because i had lost my recipe and it came out perfect,it was a great success. Thank you.


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.


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.
Want to receive regular food and recipe web notifications from us?