Malt loaf

Mary Berry Malt Loaf Recipe is a timeless British bake, known for its dense, moist texture and rich malty flavor...

Sweet and sticky, fruity and a little bit savoury from the malt extract.

Malt loaf, for Nigel Slater, has Proustian qualities: it’s a culinary key to times past. Here’s how to make it – and what to do with it

An easy homemade version of the favourite British teatime treat. Rich, dark and sticky, malt loaf is best matured for a few days before slicing and enjoying spread generously with butter.

Angies Recipes Taste of Home Recipes with detailed instructions and extensive illustrations

Simple British Malt Loaf. This delicious loaf is something you will find lurking in most British bread boxes. Not a yeast bread it is a modest little loaf that straddles the worlds between cake and sweet bread. Low in fat, traditionally it is enjoyed spread with lashings of butter and quaffed down with copious amounts of hot tea. It’s packed full of fruit and uses brown sugar to give it a hint of caramel flavor, and of course malt extract ensures that rich, almost savory note. With a damp…

The key to a great malt loaf is in the fruit-soaking – either in the microwave if you’re short of time, or overnight at room temperature. For maximum squidgy texture, wrap the finished loaf and leave it for a few days before eating.

Last year I featured on the blog some pretty little pistachio scones for Mothering Sunday. Only problem was my own Mum was at home in Spain at the time, so she didn’t actually get to sample t…

Watch what happened when Laura attempted to bake the traditional fruit cake