Sticky Malt Loaf Recipe

By
Sydney Oland
Sydney Oland: Contributing Writer at Serious Eats
Sydney Oland
Sydney Oland lives in Whitehorse, Yukon Territory, where she develops recipes and owns and operates three businesses: a bean-to-bar chocolate company, an ice cream company, and a collective food production space. Previously, she wrote brunch and British food recipe columns for Serious Eats.
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Updated May 07, 2020
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Sydney Oland

Recipe Details

Sticky Malt Loaf Recipe

Active 15 mins
Total 65 mins
Makes 1 loaf
Cook Mode (Keep screen awake)

Ingredients

  • 1 tablespoon butter
  • 1/2 cup hot black tea (like PG Tips)
  • 1 1/4 cup plus 1/2 teaspoon malt extract, divided
  • 1/2 cup sugar
  • 1/2 cup raisins
  • 2 eggs, beaten
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • Pinch of salt

Directions

  1. Adjust oven rack to middle position and preheat oven to 300°F. Butter an 8- by 4-inch loaf pan and set aside. In a mixing bowl, combine tea, 1 1/4 cup malt extract, sugar, and raisins and mix until ingredients are well combined. Add beaten eggs and mix again.

  2. In a separate bowl, whisk together flour, baking powder, and salt. Mix wet and dry ingredients together and pour batter into loaf pan. Bake until loaf is brown and a thin knife inserted into the center of the loaf comes out clean, about 50 minutes. Sprinkle remaining 1/2 teaspoon of malt extract over loaf while it is warm and allow to cool. Remove from pan, slice, and serve.

Special equipment

8- by 4-inch loaf pan

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