Sticky Malt Loaf

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I had a baking blitz a few weeks back, baking 4 different loaves in a single day.  The first of which is a Sticky Malt Loaf.  For those who know, and love the Soreen malt loaf this is not like that.  But it is certainly most delicious, and its stickiness increases day by day.

I urge you all to try this one, it is very nice indeed.  Once again I have a photo, but not of it sliced.  At the time of baking I hadn’t even thought about a blog.  So it means I shall have to make another loaf and photograph it properly, and then update this post.

This is another recipe from BBC Good Food.  If you haven’t checked out that site it is worth a look, since it has a host of very good recipes, and lots of tips.

The recipe is for two loafs, made in 1lb loaf tins.  If you only have a 2lb loaf tin that is fine, but you may need to slightly adjust the cooking time.

Sticky Malt Loaf

  • sunflower oil, for greasing
  • 150ml hot black tea
  • 175g malt extract, plus extra for glazing (see tip)
  • 85g dark muscovado sugar
  • 300g mixed dried fruits
  • 2 large eggs, beaten
  • 250g plain flour
  • 1 tsp baking powder
  • ½ tsp bicarbonate of soda


  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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