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By Karen Burns-Booth 17 Comments
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 oldBeRo recipefor 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 ofMalt 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 ownand 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 aTea Loaf,but with themalt extactadded. I have just addedsultanas to my recipe, like the old BeRo recipe, but you can also adddried mixed fruit and peelfor a fruitier version.
Malt extract is easily obtainable in all pharmacies, and also in health food shops such asHolland and Barrett.It’s still regarded as ahealthy 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
More Tea Loaf Recipes
- Traditional “Bara Brith” Tea Loaf
- Sticky Ginger Marmalade Tea Loaf
- Farmhouse “Teacup” Spiced Fruit Loaf
More BeRo Recipes
- Old-Fashioned Granny Loaf (Egg-Free and Fat-Free)
- Rock Cakes (Rock Buns)
- Drop Scones (Scotch Pancakes)
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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 12Serving Size 1
Amount Per ServingCalories 233Total Fat 3gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 2gCholesterol 34mgSodium 68mgCarbohydrates 47gFiber 1gSugar 28gProtein 5g
Related Posts
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Old-Fashioned Milk Chocolate Cake
Old-Fashioned Tea Cake Squares
Old-Fashioned Almond Rice Cakes
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Comments
Melissa says
Hi, Karen, I have dried malt extract – will that work for this recipe? If so, would you brush the dried on the top as directed or mix it with a liquid first? I love the lacquered finish on the top of the cake in your photo!
Reply
Karen Burns-Booth says
Hi there – there’s quite a lot of liquid malt extract in this recipe, so you’d have to add golden syrup or even a little black treacle to get the sticky texture, as dry will just give the flavour but not the texture.
As for the glaze, again, use golden syrup,
This is all guess work as I’ve never made it with dried malt – so I hope these suggestions work!
KarenSee AlsoDrop Scones (Scotch Pancakes)Reply
Melissa says
Thank you, I will give it a try and let you know!
Reply
Melissa says
Hi Karen, I finally got hold of some liquid malt extract and made this loaf. It was delightful! I made it Sunday and brought it to work today – I really appreciated the suggestion to wait a few days because it was perfectly sticky and easy to slice. Lots of butter was another great suggestion. The office folks loved it.
I used a standard 1 lb loaf tin and had to give it an extra 10 minutes baking time. For your American readers, malt extract can usually be purchased at brewing supply stores.
Reply
Karen Burns-Booth says
THANK YOU for letting me know Melissa and for the helpful information for my American readers too 🙂
Reply
Melissa says
Hi Karen, you are very welcome! And to add one more thing – I’ve learned that malt extract can also be found in many American grocery stores and health food shops, where it is usually called barley malt syrup.
Happy New Year! Looking forward to many more great recipes in 2024!Karen Burns-Booth says
GREAT info for my North American readers – thanks for adding this! 🙂
Elizabeth Sykes says
Yes Karen, I do remember the malt extract, along with the concentrated orange juice given out at the clinic during the war. Mother provided the syrup of figs! I will certainly make your loaf but apart from a tester the size of the well known stock cube I will have to give the rest to friends. Diabetic
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Karen Burns-Booth says
I LOVED Delrosa rosehip syruo too as well as syrup of figs!
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sherry says
my mum used to make this for us years ago. I like to make a fruit cake with heaps of coffee these days All delicious.
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Karen Burns-Booth says
Sounds like a great idea Sherry!
Reply
Lucia smith says
I have tried the recipe with ghee as a butter substitute and I am happy with the result. I have used premium cow ghee for my cooking.
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Karen Burns-Booth says
Thanks for letting me know!
Reply
Mr Clifford N Hedley says
….the big jar of malt extract had a trade name “Virol”
Reply
Karen Burns-Booth says
That’s right! I have one of the jars – empty of course!
Reply
cheryl Cole says
I made this malt loaf left it a week all wrapped up then took it to work . everyone had a slice with butter and it went down a treat it was lovely all great comments from my work pals. thankyou
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Karen Burns-Booth says
I am so pleased you all enjoyed it, thanks for letting me know, Karen
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