Malt loaf

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Prep time:

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Serves: 8

By loonyrationalist



  • 340g self-raising flour

  • 1/2 tsp bicarbonate of soda

  • 1 pinch salt

  • 1/2 pints water

  • 2 large eggs beaten

  • 225g soft dark brown sugar

  • 2 tbsp malt extract

  • 85g butter

  • 225g sultanas

  • 225g raisins


<ol> <li>Preheat oven to 180C/Gas Mark 4. Grease or line 2 x 1lb loaf tins.</li> <li>Put the sultanas, raisins, butter and water together into a large saucepan. Bring to the boil and simmer for 5 minutes. Allow to cool a little.</li> <li>In a large mixing bowl, sift the flour, bicarbonate of soda and salt together. Stir in the sugar.</li> <li>Pour in the warm fruit mixture and add the beaten eggs and malt extract. Mix well with a spoon. It will be fairly runny at this stage.</li> <li>Pour into the prepared tins and bake in the centre of the oven for 30 minutes, then move to a lower shelf and bake for a further 30 minutes or until a skewer comes out clean. Allow to cool in the tin for 5 minutes.</li> </ol>

Additional Information

  • Nut Free

  • Vegetarian

  • Cake/Dessert

  • Low fat

  • Kids can help

  • Make Ahead

  • Can Freeze

  • cake

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  • loonyrationalist 16/02/11 17:29

    Delicious spread with butter & great in packed lunches