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 sydneyoland.com (or read eatingnosetotail.com)

Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter!

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. 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.

Serious Eats Newsletters

Keep up with our latest recipes, tips, techniques and where to eat!

Add a rating with your comment:

Comments can take up to a minute to appear - please be patient!

Previewing your comment: