Deliciously sticky Malt Loaf studded with dried fruit – perfect served with lashings of butter and a cup of tea! This easy homemade malt loaf recipe takes minutes to mix together all in one bowl.
Preheat the oven to 170C (340F). Grease and line a 900g (2lb) loaf pan. Add the dried fruit and contents of a tea bag into a mixing bowl. Pour in freshly boiled water, malt extract and sugar. Stir well and leave to stand for 10 minutes.
Stir in the eggs and then sift in the flour and baking powder.
Mix the batter until no streaks of flour remain and pour into a greased and lined loaf pan.
Bake for an hour, or until the malt loaf has risen and feels firm to the touch. A toothpick inserted in the centre should come out clean.
Brush the warm loaf with malt extract and leave to cool in the tin.
Wrap the malt loaf in two layers of greaseproof paper and store at room temperature for 3-5 days so it can mature.
Video
Notes
You can use wholemeal, spelt flour or buckwheat flour if you prefer.
The cake keeps well at room temperature but you can also slice and freeze it. Toast from frozen or warm in the microwave before serving.