📝 About This Recipe
This classic British tea-time treat is a dark, squidgy, and deeply aromatic loaf that marries the earthy depth of rye flour with the intense sweetness of barley malt. Steeped in strong black tea and packed with plump dried fruits, it offers a nostalgic, chewy texture that only improves with age. It is a quintessential 'pantry bake' that transforms humble grains into a sophisticated, sticky delicacy.
🥗 Ingredients
The Fruit Soak
- 250 ml Strong Black Tea (hot and freshly brewed)
- 100 g Pitted Dates (chopped)
- 150 g Raisins or Sultanas (dark and seedless)
The Sweet Base
- 150 g Barley Malt Extract (plus extra for glazing)
- 50 g Black Treacle or Molasses (for deep color and bitterness)
- 50 g Dark Brown Muscovado Sugar (packed)
Dry Ingredients
- 150 g Dark Rye Flour (provides the characteristic earthy base)
- 100 g Strong Bread Flour (helps with structure)
- 1 teaspoon Baking Powder
- 1/2 teaspoon Bicarbonate of Soda
- 1/2 teaspoon Sea Salt (fine)
- 1 teaspoon Mixed Spice (cinnamon, nutmeg, and cloves blend)
The Binder
- 1 large Egg (beaten, at room temperature)
👨🍳 Instructions
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1
Begin by placing the chopped dates and raisins in a medium bowl. Pour the hot black tea over the fruit, cover with a plate, and allow it to soak for at least 4 hours, or preferably overnight, until the fruit is plump and most of the liquid is absorbed.
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2
When ready to bake, preheat your oven to 150°C (300°F). Grease a 900g (2lb) loaf tin thoroughly and line the bottom and sides with parchment paper, leaving a slight overhang for easy removal.
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3
In a small saucepan over low heat, combine the barley malt extract, black treacle, and dark brown sugar. Stir gently until the sugar has dissolved and the mixture is fluid. Do not let it boil.
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4
In a large mixing bowl, sift together the dark rye flour, bread flour, baking powder, bicarbonate of soda, salt, and mixed spice.
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5
Create a well in the center of the dry ingredients. Pour in the warm malt mixture and the beaten egg.
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6
Add the soaked fruit along with any remaining tea liquid from the bowl into the main mixture.
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7
Using a large metal spoon or spatula, fold everything together until just combined. The batter will be very thick, dark, and incredibly sticky—this is exactly what you want for a dense malt loaf.
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8
Spoon the batter into the prepared loaf tin, smoothing the top with the back of a wet spoon.
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9
Bake in the center of the oven for 60 to 70 minutes. Test with a skewer; it should come out mostly clean, though a few sticky crumbs are fine given the nature of the loaf.
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10
While the loaf is still hot from the oven, brush the top generously with an extra tablespoon of barley malt extract. This creates that signature sticky, glossy finish.
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11
Allow the loaf to cool completely in the tin. Once cool, wrap it tightly in parchment paper and then foil.
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12
For the best flavor and the characteristic 'squidge,' resist the urge to eat it immediately. Store the wrapped loaf in an airtight container for 2-3 days before slicing.
💡 Chef's Tips
The secret to a perfect malt loaf is patience; the texture becomes significantly stickier and more flavorful if left wrapped for a few days. If you find barley malt extract too sticky to handle, lightly grease your measuring spoon with flavorless oil first. Do not overbake, or the loaf will become dry rather than chewy; start checking at the 55-minute mark. For a lighter version, you can substitute the rye flour with wholemeal wheat flour, though you will lose that specific earthy tang. If your loaf feels too firm after cooling, wrapping it tightly and storing it will naturally soften the crust over 48 hours.
🍽️ Serving Suggestions
Serve thick slices generously slathered with salted farmhouse butter. Pair with a sharp, aged cheddar cheese for a sophisticated sweet-and-savory snack. Enjoy alongside a steaming cup of Earl Grey or strong English Breakfast tea. Lightly toast a slice and top with a dollop of clotted cream for an indulgent dessert. Serve thinly sliced with a glass of dark stout or porter to complement the malt notes.