Sticky malt loaves

Sticky malt loaves

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(70 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

    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.

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Comments, questions and tips

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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.
12th Mar, 2013
Absolutely gorgeous malt loaf, just like soreen but nicer. I did as others have suggested and soaked the fruit. I put the tea, sugar, malt extract and fruit in a saucepan and brought to the boil, simmered until the sugar had dissolved and then left to cool. When cool I added the beaten eggs then the flour plus raising agents. The result was beautiful, plump fruit evenly distributed through the loaf...non of this fruit sinking to the bottom problem like in the picture! I got my malt extract from Holland & Barrett.
27th Feb, 2013
I have just made this now for the first time and am very impressed! I stuck to the recipe exactly - found the malt extract in Holand and Barret, and on the advice of previous posts I soaked the fruit in the sugar and tea overnight. Took no time at all to make up, then 50 mins later the house smelled delicious and they were ready to come out. I couldn't resist cutting a sneaky slice off to try when it had called down a bit but was still warm...spread with margarine and it was very 4 and 2 year old loved it too!
23rd Feb, 2013
Totally disappointed with the tasteless, rubbery Soreen universally available in the shops (and which everyone seemed to refer to as malt loaf), I tried the recipe for malt loaf in Sonia Allison's brilliant book "the Complete Bread Machine." The result was absolutely delicious, nothing like Soreen, and just like the malt loaf we used to eat when I was a boy in the mid forties. Then I saw this recipe for Soreen. The result was delicious, sticky, tasty, yummy, gone in 3 days - BUT , the loaves did not seem to rise as they appeared in the photograph. Two tins seemed unnecessary. I was wondering if gas mark 2 was too low. I did not soak the fruit but will do so next time. WARNING: do not try this recipe if you have a waist line problem!
13th Feb, 2013
You can buy Malt Extract from Amazon and have free delivery


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