Today’s recipe for Old-Fashioned Malt Loaf is based on an old BeRo recipe for sultana malt loaf, which is rich, dark and beautifully sticky.
A Classic Traditional British Tea Loaf
Today’s recipe for Old-Fashioned Malt Loaf is a huge favourite of mine. It’s based on an old BeRo recipe for sultana malt loaf, and this gorgeous, sticky, rich and fruity loaf gets better the longer you leave it.
I made a loaf at the weekend, and left it sitting in the pantry ready to receive copious amounts of butter for our “Clocks Back Sunday Tea Tray” supper, by the fireside.
Whilst I am on the subject of Malt Extract, which is the hero ingredient in this Old-Fashioned Malt Loaf, does anyone else remember being given a spoonful of malt extract every week when they were growing up?
I loved it and never minded “taking my medicine” when it came to that! As well as malt extract, I was raised on malt loaves – we always had them in the larder.
They were usually the small squishy commercial ones, although mum did start to make her own and they soon replaced the commercially made ones.
Mum made hers from a recipe in her old BeRo cookbook, which is what todays recipe is based on as I mentioned above, although I’ve added hot tea to mine in place of water.
This is SUCH an easy recipe, similar to a Tea Loaf, but with the malt extact added. I have just added sultanas to my recipe, like the old BeRo recipe, but you can also add dried mixed fruit and peel for a fruitier version.
Malt extract is easily obtainable in all pharmacies, and also in health food shops such as Holland and Barrett. It’s still regarded as a healthy ingredient which is rich in vitamin B, iron, calcium and potassium.
On the plus side it’s is a very well behaved recipe that’s fat free and that has never failed. The recipe is shared below and I hope that you love it as much as we do – please do let me know if you make it! Karen
Notes and Substitutions
- Use mixed dried fruit for a fruitier version, or any combination of sultanas, raisins and currants.
- Dried fruit such as cherries, cranberries, apricots etc don’t really work that well in this classic malt loaf recipe – it’s a traditional dark and sticky tea loaf, and not a fruit cake.
- TO FREEZE: Wrap with baking parchment and then foil. To serve, thaw for 5 hrs at room temperature.
Shopping List
- Butter or oil to grease
- 150ml hot black tea
- 175g malt extract, plus extra for glaze
- 60g dark muscovado sugar
- 200g sultanas
- 2 large eggs, beaten
- 250g plain flour
- 1 tsp baking powder
- ½ tsp bicarbonate of soda
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Recipe for Old-Fashioned Malt Loaf
Old-Fashioned Malt Loaf
Yield:
12 slices
Prep Time:
15 minutes
Cook Time:
50 minutes
Total Time:
1 hour 5 minutes
Today’s recipe for Old-Fashioned Malt Loaf is a huge favourite of mine. It’s based on an old BeRo recipe for sultana malt loaf, and this gorgeous, sticky, rich and fruity loaf gets better the longer you leave it.
I made a loaf at the weekend, and left it sitting in the pantry ready to receive copious amounts of butter for our “Clocks Back Sunday Tea Tray” supper, by the fireside.
Ingredients
- Butter or oil to grease
- 150ml hot black tea
- 175g malt extract, plus extra for glaze
- 60g dark muscovado sugar
- 200g sultanas
- 2 large eggs, beaten
- 250g plain flour
- 1 tsp baking powder
- ½ tsp bicarbonate of soda
Instructions
1. Heat oven to 150C/130C fan/gas 2. Line and grease a non-stick 2lb (900g) loaf tin with baking paper.
2. Pour the hot tea into a mixing bowl with the malt extract, sugar and sultanas. Stir well, then add the beaten eggs.
3. Tip in the flour, then quickly stir in the baking powder and bicarbonate of soda and pour into the prepared tin. 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 tin after 20 minutes. This malt loaf gets wonderfully sticky after 2-5 days. Wrap in greaseproof paper and foil and keep in an airtight tin. 5. 5. Serve sliced and buttered.
Notes
Use mixed dried fruit for a fruitier version, or any combination of sultanas, raisins and currants.
Dried fruit such as cherries, cranberries, apricots etc don’t really work that well in this classic malt loaf recipe – it’s a traditional dark and sticky tea loaf, and not a fruit cake.
TO FREEZE:
Wrap with baking parchment and then foil. To serve, thaw for 5 hrs at room temperature.
Nutrition Information
Yield 12
Serving Size 1
Amount Per Serving
Calories 233Total Fat 3gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 2gCholesterol 34mgSodium 68mgCarbohydrates 47gFiber 1gSugar 28gProtein 5g
