Old-Fashioned Malt Loaf
A classic Old‑Fashioned Malt Loaf made with malt extract, black tea, and juicy sultanas. This traditional British tea loaf becomes deliciously sticky after resting and is best served sliced with butter.
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.