Do you remember Malt Loaf?

A wooden board with a sliced malt loaf

I’m not sure if you have to be of British heritage to know this one?  Being a Possie, you know half Aussie half Pommie. I’m often not sure if it was just our family, or all Aussies that were fed these things when they were kids.

I know this one is quintessentially British because when I dish some of this up to any of my British friends I hear them say “Oh My Gosh, Malt Bread this tastes just as I remember it” with a glisten in their eye.  It’s like it’s something they’d forgotten about but has evoked fond memories on the first bite.

A plate with an uncut malt loaf on it
Malt loaf

Anyway enough of that, I bet you want to try it now!  So, if you love malt loaf, or have never tasted one, you need to jump in and make this. It’s an easy one to make, and seriously just like a bought one.

This recipe is one that doesn’t use yeast, so already it’s a bit easier and quicker to make.  It does have all those amazing flavours we love in malt loaf, but has a texture similar to banana loaf. 

I posted the recipe in our private Bake Club members group in Facebook a couple of weeks back and they love it. Some are telling me they’ve made it a couple of times already. Try it and I’m sure you’re going to love it as we do.

A wooden board with a sliced malt loaf

Malt loaf

Wonderful, sticky, intense flavoured malt loaf. Once it’s baked, allow it to cool, slice then slather with cold butter. YUM

Prep Time 15 mins

Cook Time 50 mins

Total Time 1 hr 5 mins

Course Afternoon Tea, Lunch Box Treat, Snack

Cuisine British

Servings 10

  • 100 g hot black tea
  • 115 g malt extract
  • 55 g dark muscovado sugar
  • 200 g mixed dried fruit Whatever you like but I tend to go for sultanas, dates, currants and prunes whatever you have or like really. Just sultana’s if that’s all you have 😉
  • 2 large eggs beaten
  • 170 g plain flour
  • 1 tsp baking powder
  • 1/4 tsp bicarbonate of soda

Thermomix Method:

  • Preheat the oven to 160° C/140° C fan. Grease or line a 600 g loaf tin with baking paper.

  • Wash and drain the fruit, While the fruit is draining make the tea.

  • Weigh the flour, baking powder and bicarb into the TM bowl and with the MC in place combine 5 seconds/speed 5 then set aside

  • Weigh the hot tea, malt, sugar, dried fruit and eggs into the TM bowl and with the MC in place mix for 5 seconds/ reverse speed + 4

  • Return the dry ingredients to the TM bowl and mix with the MC in place for 10 seconds/ reverse speed + 5

  • Pour the mix into the prepared tin

  • Bake for around 50 mins. The loaf should be firm to the touch.

  • Remove from the tin after 10 – 15 mins and allow to cool on a cooling rack. Once cool, serve sliced and buttered, delish

Conventional Method:

  • Preheat the oven to 160° C/140° C fan. Grease or line a 600 g loaf tin with baking paper.

  • Wash and drain the fruit, While the fruit is draining make the tea.

  • Add the hot tea, malt, sugar, dried fruit and eggs into a bowl and mix well to combine.

  • Weigh the flour, baking powder and bicarb into a bowl and mix to combine.

  • Mix the dry and wet mixes together, don’t take too long here then pour into the prepared tin.

  • Bake for around 50 minutes, the loaf should be firm to the touch.

  • Remove from the tin after 10 – 15 mins and allow to cool on a cooling rack. Once cool, serve sliced and buttered, delish

Want to know more?

I’ve got another recipe that uses sourdough or a poolish that you can make really quickly. French baguettes. They’re so good and easy to make.

Thermomix and Stand mixer French Baguettes

Or, maybe you’d like to know more about Bake Club Online?

What is Bake Club Online?

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