Surprisingly low in fat, the sticky texture of Malt loaf means it is popular with children and adults alike. Try some, or all, of these recipes to select which one is right to produce Malt loaf just as Mother used to make it! Each recipe has subtle variations which mean the taste and texture is slightly different.
A Traditional English Malt Loaf Recipe
Ingredients:
- 8 oz / 225 g self raising flour
- 2 oz / 50g caster sugar
- 1oz / 25g of Ovaltine powder
- 4 0z / 100g mixed dried fruit or chopped dates
- 3 oz, or 3 level tablespoons (75g) of golden syrup
- ¼ pint of milk
Method:
- Preheat the oven at Gas Mark 4 (175c, 350f)
- Put all in bowl and blend
- Turn into a 1kg / 2lb loaf tin
- Bake until the loaf begins to shrink away from the side of the tin (approximately 45 – 55 minutes)
- Cool and serve sliced with butter.
American Malt Loaf
Ingredients:
- 1 cup of All Bran cereal
- 1 cup of sugar
- 1 cup of milk
- 1 cup of mixed dried fruit
Method:
- Preheat the oven at 175c, 350f
- Soak all ingredients in a large bowl overnight
- Add 1 cup of self raising flour to the mixture and blend well
- Spoon into a greased and lined loaf tin
- Bake for an hour, or until the loaf starts to shrink away from the sides of the tin.
- When cold, serve sliced with butter.
Sticky Malt Loaf
Ingredients:
- 2oz butter
- 4oz golden syrup
- 4oz malt extract
- 4 tablespoons of milk
- One egg
- 8oz of self-raising flour
- A pinch of salt
- 6oz sultanas
Method:
- Heat butter, syrup, malt extract and milk in a saucepan until just melted.
- Sieve the flour and salt in a bowl
- Mix in the sultanas
- Beat all ingredients together, adding the egg
- Spoon in to a greased and lined loaf tin
- Bake for approximately one hour at 175c, 350f or until the loaf begins to shrink from the sides of the tin
- Serve hot with butter.
Tips for Serving and Storing Malt Loaf
Malt loaf gets more tasty a few days after it has been baked. Wrap the loaf in foil and store it in an airtight container to allow the ingredients to settle and the flavour to develop. It is a lovely cake served hot from the oven, so it is unlikely it can be left for that long! It is also great toasted with butter or jam.
Malt loaf freezes well, so it is possible to bake a batch and then keep it in an airtight container and frozen until it is required.
Jen Syrkiewicz - Jen is a writer based in York, UK. She has many years of experience in the communications field, and specialises in Blog Writing and Blog ...
