Malt Loaf

Equipment:2 x 1lb (450g) loaf tins, baking parchment (this will need to be greased) or loaf tin liners, mixing bowl, large saucepan


8oz (225g) Plain flour

½ tsp (2.5ml) Bicarbonate of soda

1tsp (5ml) Baking powder

8oz (225g) Sultanas

2oz (55g) Demerara sugar

6oz (170g) Malt extract

1tbsp (15ml) Black treacle

2 Large, free-range eggs, beaten

¼ pint (150ml) Cold tea (no milk or sugar added!)


1. Get the two tins prepared by either lining them with greased baking parchment or pop in the loaf tin liners. 

2. Let the oven get up to temperature by pre-heating to 150°C/Gas mark 2.

3. In the mixing bowl weigh the flour, bicarbonate of soda and baking powder.

4. Add the sultanas and then stir together.

5. In the large saucepan put the sugar, malt extract and black treacle and heat gently until the sugar has dissolved.

6. Take the saucepan off the heat and pour onto the dry ingredients. Add the beaten eggs and the tea.

7. The mixture needs to be well beaten until smooth.

8. Spoon equal amounts of the mixture into the prepared tins.

9. The loaves will need about 1 hour in the oven or until well risen and firm to the touch.

10.Once the loaves are cooked let them cool for 10 minutes in the tins then turn out on to a wire rack to let them cool completely.

11. The texture of the malt loaves means they are best left for 2 days before eating, however this can prove to be very difficult!