Old‑Fashioned Malt Loaf Recipe
Table of Contents
There’s something incredibly comforting about a slice of Old-Fashioned Malt Loaf. Dark, rich, slightly sticky, and packed with plump tea-soaked sultanas, this classic British bake has stood the test of time for good reason.
Unlike overly sweet cakes, malt loaf has a deep, almost caramel-like flavor from malt extract and muscovado sugar. The texture is firm yet tender — and the best part? It actually tastes better after a few days.
Whether you’re baking for afternoon tea, preparing a make-ahead snack, or simply craving a nostalgic homemade treat, this traditional malt loaf recipe is simple, reliable, and full of character.
Why You’ll Love This Recipe
A True Classic
This is a traditional British bakery-style loaf made the old-fashioned way — no shortcuts, just simple ingredients and time-tested flavor.
Even Better After a Few Days
Unlike most cakes, this loaf improves with age. After 2–5 days, it becomes beautifully sticky and rich.
Simple Pantry Ingredients
No complicated steps or specialty tools required.
Perfect with Butter
Serve thick slices generously buttered for the ultimate comfort bite.
Great for Meal Prep
Make it ahead and enjoy throughout the week with tea or coffee.
Tools
You only need basic kitchen equipment:
- 2lb (900g) loaf tin
- Baking paper (parchment paper)
- Large mixing bowl
- Wooden spoon or spatula
- Measuring jug
- Cooling rack
- Pastry brush (for glazing)
Optional but helpful:
- Kitchen scale for accurate measurement
- Offset spatula for smoothing the batter
Ingredients & Prep
Ingredients
- Butter or oil (for greasing)
- 150ml hot black tea
- 175g malt extract (plus extra for glaze)
- 60g dark muscovado sugar
- 200g sultanas
- 2 eggs, beaten
- 250g plain flour
- 1 tsp baking powder
- ½ tsp bicarbonate of soda
Ingredient Notes
Black Tea:
Use strong black tea (English Breakfast works well). It enhances the depth of flavor without overpowering the malt.
Malt Extract:
This gives the loaf its signature taste. If it’s thick, gently warm the jar in hot water for easier pouring.
Dark Muscovado Sugar:
Adds moisture and a subtle molasses richness. Light muscovado can be used, but dark gives a deeper flavor.
Sultanas:
They absorb the tea and become soft and juicy during baking.
How to Make an Old-Fashioned Malt Loaf
Step 1: Prepare the Oven
Preheat your oven to 150°C (130°C fan) / Gas Mark 2.
Line and grease a 2lb loaf tin with baking paper.
Step 2: Soak the Fruit
In a large mixing bowl, pour the hot black tea over:
- Malt extract
- Dark muscovado sugar
- Sultanas
Stir well until combined. The warmth helps dissolve the sugar and loosen the malt.
Step 3: Add the Eggs
Stir in the beaten eggs until fully incorporated.
Step 4: Mix in the Dry Ingredients
Add the flour. Then quickly stir in the baking powder and bicarbonate of soda.
Mix gently until just combined. Avoid overmixing — this keeps the loaf tender rather than tough.
Step 5: Bake
Pour the mixture into the prepared tin and smooth the top.
Bake for approximately 50 minutes, or until:
- The loaf is firm
- Well risen
- A skewer inserted in the center comes out clean
Step 6: Glaze
While still warm, brush the top with extra malt extract for that traditional sticky glaze.
Step 7: Cool and Rest
Leave in the tin for 20 minutes before transferring to a wire rack.
For best results, wrap in greaseproof paper and foil once fully cooled and let it rest for 2–5 days. This resting period develops the signature sticky texture.
Storage
- Wrap in greaseproof paper and foil.
- Store in an airtight tin at room temperature.
- Keeps fresh for up to 1 week.
- Can be frozen for up to 3 months (wrap well).
Tip: Slice before freezing for easy portion control.
Frequently Asked Questions
Why is my malt loaf not sticky?
It needs time. The stickiness develops over several days as the sugars absorb moisture.
Can I add mixed peel or nuts?
Yes, small amounts of mixed peel or chopped walnuts can add texture and variation.
Can I make it without tea?
Tea enhances flavor, but you may substitute with hot water if needed.
Is malt loaf supposed to be dense?
Yes — it’s naturally richer and denser than sponge cake.
How do I serve malt loaf?
Traditionally sliced and spread with butter. It also pairs well with strong tea or coffee.
Recipe
Old-Fashioned Malt Loaf
Ingredients
- Butter or oil (for greasing)
- 150 ml hot black tea
- 175 g malt extract (plus extra for glaze)
- 60 g dark muscovado sugar
- 200 g sultanas
- 2 eggs, beaten
- 250 g plain flour
- 1 tsp baking powder
- ½ tsp bicarbonate of soda
Instructions
- Preheat oven to 150°C (130°C fan) / Gas Mark 2. Line and grease a 2lb loaf tin with baking paper.
- In a large bowl, mix hot tea, malt extract, muscovado sugar, and sultanas until combined.
- Stir in beaten eggs until fully incorporated.
- Add plain flour, baking powder, and bicarbonate of soda. Mix gently until just combined (avoid overmixing).
- Pour batter into the prepared tin and smooth the top.
- Bake for 50 minutes until firm, well-risen, and a skewer inserted into the center comes out clean.
- While still warm, brush the loaf with extra malt extract to glaze.
- Let rest in the tin for 20 minutes, then transfer to a cooling rack to cool completely.
- Wrap in greaseproof paper + foil and let rest for 2–5 days for maximum stickiness. Serve sliced with butter.
Notes
- This loaf tastes best after resting for 2–5 days to develop its signature sticky texture.
- Substitute sultanas with raisins or currants if preferred.
- Store in an airtight tin at room temperature for up to 1 week, or freeze for 3 months.