Malt Loaf



1 Lb 8 oz plain flour

2 heaped teaspoons baking powder

1/2 tsp salt

4 oz butter or margarine

4 oz caster sugar

8 oz sultanas*

4 eggs

4 tablespoons malt extract

4 tablespoons golden syrup

1/2 pint milk

  1. *for an extra juicy and moist loaf, soak the

    sultanas overnight in 1/4 pint hot water with

    1 dessertspoon of clear honey dissolved in it.


Grease and line a suitable tin - I use a ‘Family Circle Flexible Cake Tin’ with the dividers set up to make a 12” by 4” inch oblong cake.

Pre-heat oven to Gas Mark 3

Mix the dry ingredients together in a bowl.

Warm the butter (or margarine), malt extract and syrup in a small pan until they can be mixed together.

Lightly beat the eggs with about two-thirds of the milk.

Add the warmed mixture to the dry ingredients and mix, then add the egg and milk mixture and knead. Keep adding the remaining milk until you achieve a soft dough - you may not need all of the milk.

Spread the mixture evenly in your prepared tin and bake for about an hour to an hour and 10 minutes, just above the middle of the oven.

Note: if you have a Kenwood Chef, place all the dry ingredients in the bowl and, using the dough hook, mix on speed 1 for about 1 minute, then increase the speed to number 2 and add the warmed mixture and then immediately the egg & milk mixture, whilst the machine is running, then keep dribbling in the remaining milk until the dough just leaves the bowl clean, at which point it’s ready.

Delicious served whilst still warm, with fresh butter.

Store in an airtight plastic container to prevent it from drying out.