Sticky Malt Loaf

British Bites

Classic british dishes updated for the modern American cook.

Sticky Malt Loaf
  • Yield:Makes 1 loaf
  • Active time:15 minutes
  • Total time:1 hour 5 minutes
This recipe appears in:
British Bites: Sticky Malt Loaf

[Photograph: Sydney Oland]

About the author: Sydney Oland lives in Somerville, Mass.  Find more information at (or read

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  • 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


  1. 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. 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.

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