Malt Loaf

DessertServes 6

A classic teatime treat, this sticky Malt Loaf recipe from food write Elaine Lemm is delicious smothered in butter at any time of the day and uses a mix of prunes, figs and dried fruits to create a bake you’ll reach for again and again. For more recipe inspiration visit


150 ml strong, hot Yorkshire Tea

175 g malt extract, divided

2 tablespoons black treacle

50 grams dark brown sugar

100 grams prunes coarsely chopped

50 grams dried figs, coarsely chopped

50 g dried mixed fruit

120 g plain flour and 120 grams wholewheat flour, mixed

3 teaspoons baking powder

1/2 teaspoon sea salt flakes



  1. To the hot tea, add 9 tablespoons of malt extract, the treacle, brown sugar, and the dried fruits. Stir well and let to soak for 20 minutes.
  2. Line a medium loaf tin (approximately 10 x 22 centimetres) with baking parchment and preheat the oven to 180ºC. Sieve the flour mixture and baking powder into a large baking bowl and add the salt.
  3. Add the soaked fruits and tea, then mix thoroughly to create a thick batter. Pour the batter into the prepared loaf tin and bake in the centre of the oven for 20 minutes, then lower the heat to 160ºC and cook for a further 40 minutes. The loaf is cooked when pierced with a skewer and it comes out just about clean.
  4. Remove from the oven and pour the remaining malted extract over while warm. Leave to cool in the tin.
  5. Wrap in paper and leave it to mature for four to five days.
  6. Cut into thick slices and smear it with butter.