Fruity malt loaf

Name: Fruity malt loaf
Total time: 1 h 30 min
Cuisine: British
Ingredients: 175g sultanas; 100g raisins; 200ml strong hot black tea; 75g malt extract; 2 tbsp black treacle; 50g dark muscovado sugar; 150g wholemeal plain flour; 100g plain flour; 2 tsp baking powder

A dense, sticky, malty fruit loaf that slices beautifully and is lovely spread with butter. No eggs, no dairy.

Time1 hr 30
LevelEasy
Costabout £0.29 a head
Oven150°C (130°C fan)

Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.

10 slices

Ingredients

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175 gsultanas
100 graisins
200 mlstrong hot black tea
75 gmalt extract
2 tbspblack treacle
50 gdark muscovado sugar
150 gwholemeal plain flour
100 gplain flour
2 tspbaking powder

Method

1
Put the sultanas, raisins, hot tea, malt extract, treacle and sugar in a bowl. Stir until the treacle melts, then leave to soak for 1 hour.
60 min
2
Heat the oven to 150°C (130°C fan). Grease and line a 900g loaf tin with baking paper.
3
Stir the wholemeal flour, plain flour and baking powder into the soaked fruit until you have a wet, sticky batter.
4
Spoon into the tin and level the top.
5
Bake for 1 hour, until firm and a skewer comes out clean.
60 min
6
Cool in the tin. Wrap in baking paper and keep for a day, which makes it stickier. Slice thinly and butter.

Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.