Malt Loaf
Do you like Malt Loaf? I love it and remember vividly ‘after school slices’ lathered in butter.
Delicious. Soft , sticky and squidgy and so so moreish ……
I’m sure we’ve all bought the S brand to name no names, but how about having a go at making it yourself?
Well let me tell you it’s so easy, so so easy and it has to be one of my fave recipes – have a go and settled down with a cuppa and a buttered slice and enjoy
What is Malt Loaf?
According to Wiki it’s a type of sweet leavened bread made with malt extract as a primary ingredient.
It has a chewy texture and often contains raisins.
It is usually eaten sliced and spread with butter for tea.
Malt flour is sometimes used to supplement the flavour.
If you like fruited loaves check out my Lincolnshire Plum Bread or my Apple & Fruit loaf, and Classic Tea Loaf. All also delicious
What is Malt Extract?
Malt Extracts can be made from any type of malted grain.
However, similar to the term “malt”, the term “malt extract” unqualified refers to an extract of malted barley.
It’s a sticky sweet treacle like substance – yum!
Ingredients for Malt Loaf
- Tea Bag
Any standard teabag is fine (I use Yorkshire Tea) you simply make it up with boiling water and stew for 5 minutes
-
Barley Malt Extract
Can be a little hard to get hold of but some supermarkets have it. It’s also available on Amazon and I’ve seen it in Holland & Barret too. One jar makes 2 loaves so it’s worth getting
-
Black Treacle
Adds to the rich deapth of flavour
-
Dark Brown Sugar
Again this adds to the deep flavour of your malt loaf. You can use muscavado if you prefer
-
Dried Fruit
I use raisins or mixed dried fruit. You can use prunes or dates for a part if you like
-
Eggs
2 medium Eggs for this recipe (I also use free-range – my preference)
- Flour / Baking Powder and Bicarbonate
These are your dried and you use plain flour or all purpose flour
Recipe steps for this Malt Loaf Recipe
Step 1
Grease & line your loaf tin and preheat your oven (see recipe card)
I use loaf liners which are amazing – it’s really worth getting some – makes life very easy
Make your the in a jug, using 1 teabag and 150ml boiling water, let it are for 5 minutes (remove teabag)
Add your Malt Extract, Black treacle and dark brown sugar to your hot tea and stir
Step 2
Pour your hot tea wet mix over your raisins in a bowl, stir and leave to stand for 10 minutes
Step 3
Add your eggs and stir well
Step 4
Next tip in your flour, baking powder and bicarbonate of soda and give it a good mix
Step 5
Pour into your lined tin and bake (see recipe card for instructions)
Top Tips for your Malt Loaf
If you can possibly do it, try and leave your malt loaf loosely wrapped in baking paperin a sealed cake =tin for 1-2 days before you eat it (impossibly probably I know)
However it really does develop the flavour and improves the texture – soft and sticky!
You can also brush your Malt Loaf with a layer of Malt Extract – gives it a sticky top!! Yum
Don’t worry if your Malt Loaf dips a little in the centre – it’s fine – it’s a heavy cake
How do I store my Malt Loaf
Well it’s a great cake for keeping.
I suggest you wrap it in baking paper and then foil and it should be good for 5 plus days
And if you want to freeze it you can do that too. I suggest slicing and wrapping well and popping in the freezer – use within a month
How to Serve your Malt Loaf
Easy, thick slices, slathered in butter with a cuppa!! Simple
It’s so gooey and sticky you could manage without butter – but why would you?
Loaf Tin
For this recipe you need a 2 llb loaf tin.
You can check the measurement of your tin. A 2llb loaf tin holds approx 2 pints of water plus
Loaf Liners
I adore these loaf liners, they are low cost and so easy and convenient. Lining tins is a pet hate of mine, so these are perfect
I urge you to give them ago …. game changers
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Other Loaf Cakes
At Easy Peasy Lemon Squeezy we love a loaf cake and we have loads and loads, here are just a few
Oh and my new Golden Syrup Loaf Cake it’s so good
I think you’d also love my Easy Honey Loaf too
The Old School Recipe Group
I also have a Facebook Closed Group called UK Olds School & Traditional Recipes
Come over and join this great honest and Large community Facebook for Old School Recipes if you’re interested
Just use the join button if you like real home cooked tasty easy food!!
Loads of tips and tricks – I promise
Oh and why not join me on Instagram – I’d love to see you there 🙂
Big Love Clare
Malt Loaf - Easy & delicious
Equipment
- 1 2 llb Loaf Tin See note
Ingredients
- 10 g Vegetable Oil For greasing tin (or butter)
- 300 g Raisins or dried fruit
- 1 Tea Bag
- 150ml Boiling Water
- 150 g Malt Extract
- 40 g Black Treacle
- 100 g Dark Brown Sugar
- 2 Medium Eggs
- 250 g Plain Flour
- 1 tsp Baking Powder
- 1/2 tsp Bicarbonate of Soda
Instructions
- Preheat Oven 150C (fan) / 160C / 325F / Gas 3
- Line and grease a 2lb Loaf Tin
- Put your raisins in a large bowl
- In a jug make your tea with 150ml boiling water and let it are for 5 minutes
- Next add your Malt Extract, Black Treacle and Dark Brown Sugar
- Pour over your raisins (or dried fruit)
- Leave to stand for 10 minutes
- Next crack your 2 eggs on top and give it a good stir until combined
- Add flour, baking powder and bicarbonate of soda and mix until all the flour has dissaperred
- Pour your batter into your prepared Loaf tin and bake in the centre of the oven for approx 1 1/4 hours. Keep checking - also don't worry if it's dipped a little in the centre, it's a heavy cake and it's fine
Liz
This is so good, better than the well known S one. Friends who have tried it always ask for the recipe. Before finding this recipe I’d almost given up trying to find a good one, I’ve made several by well known TV chefs and been disappointed.
Holland and Barrett sell malt extract.
Liz H
First time of making and this is yummy! I like the well known brand but I actually prefer this 🙂
Janet
I regularly make malt loaves, found this recipe just recently and it really is one of the best. I like to make two loaves at a time, slice one, placing greaseproof paper between each slice, wrap well and freeze. The second loaf we eat after a day or two giving it time to mature. This is my ‘go to’ recipe in future. Thank you Clare X
Clare x
So great to hear xx
Gilly Wickham
Absolutely the best malt loaf ever I’ve just put another one in the oven
Clare x
so great to hear xxx thank you