Malt Loaf

When travelling simple food luxuries are not always available, so you either go with out or go aMalt Loafbout making them.

Malt loaf is great with a good ol’ cuppa but sadly isn’t available in New Zealand. So I wanted to make it partly to show my host family so of the food we are used to in the UK.


  • sunflower oil , for greasing
  • 150ml hot black tea
  • 175g malt extract , plus extra for glazing (see tip)
  • 85g dark muscovado sugar
  • 300g mixed dried fruits
  • 2 large eggs , beaten
  • 250g plain flour
  • 1 tsp baking powder
  • ½ tsp bicarbonate of soda


  1. Heat oven to 150C/130C fan/gas 2. Line the base and ends of two greased 450g/1lb non-stick loaf tins with strips of baking parchment.
  2. Pour the hot tea into a mixing bowl with the malt, sugar and dried fruit. Stir well, then add the eggs.
  3. Tip in the flour, then quickly stir in the baking powder and bicarbonate of soda and pour into the prepared tins. 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 tins. If you can bear not to eat it straight away, it gets more sticky after wrapping and keeping for 2-5 days. Serve sliced and buttered, if you like.

When baking this I used one tin and it took about 1hr30mins to cook. I also soaked the dried fruit in with the tea & sugar for a few hours before adding the eggs (just so they don’t fall to the bottom) and use more eggs if they are small.

Source: BBC Good Food Magazine

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