Malt Loaf

Preheat an oven to 150 degrees
Prepare a 2lb loaf tin by putting greased parchment paper on the sides and botom.


225 Grams of plain or cream flour
5 Grams (1 teaspoon ) of Baking Powder
3 Grams ( about 1/2 teaspoon) of Bicarbonate of soda
175 Grams of Sultanas
2 eggs
150ml of Luke warm strong black tea
50 Grams of dark brown sugar
175 Grams of Malt Extract (available at most health food stores)
1 heaped tablespoon of Molasses



1. Sift the flour into a large mixing bowl
2. Sift in the Bicarb and the Baking Powder
3. Add the Sugar, Molasses and Malt Extract to the luke warm tea and mix well
4. Beat the two eggs and add to the dry ingredients
5. Pour in the wet ingredients
6. Beat well until very smooth. Using a food processor to do this saves a lot of time and arm ache
7. Pour in the sultanas and mix them into the bread mix, reserving a small amount for decoration on the top
8. Pour the mixture into the prepared loaf tin
9. Sprinkle the leftover sultanas on top of the mixture
10. Bake in the preheated oven for 1 hour

When ready the loaf will have risen and will be quite firm to touch.
The loaf can be eaten as soon as it is cold but it better eaten the next day, as this allows the flavours to develop.