FREE PRINTABLE RECIPE
Get the Printable Recipe PDF (Free)
Enter your email and we’ll send you the ingredients + step-by-step instructions as a clean PDF you can save to your phone.
1 Enter your email below.
2 Confirm from the email we send (double opt-in).
3 Download your PDF instantly.
- ✅ Printable PDF (ingredients + steps)
- ✅ Save it to your phone (no long scrolling)
- ✅ Includes cook time + servings
- ✅ Easy to follow
FAQ
Where’s the full recipe?
It’s delivered as a printable PDF so you can save it and cook without scrolling.
I didn’t get the email.
Check Spam/Promotions and search your inbox for your site name. Then click Confirm to receive the PDF.
Get the printable PDF for this recipe.
malt loaf recipe
- Total Time: 95 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A sticky, moist malt loaf featuring a unique caramelized pear and ginger swirl, offering a spiced, fruity twist on the traditional recipe.
Ingredients
Scale
- 1.5 cups plain flour
- 1.5 teaspoons baking powder
- 1 teaspoon ground mixed spice
- 0.5 teaspoon ground cinnamon
- 0.25 teaspoon fine sea salt
- 1.33 cups dried mixed fruit (sultanas, raisins)
- 0.5 cup strong black tea, hot
- 0.25 cup malt extract
- 0.33 cup soft light brown sugar
- 1 large egg, room temperature
- 3.5 tablespoons unsalted butter, melted and cooled (for batter)
- 1 large firm pear, peeled, cored, and finely diced
- 1 tablespoon fresh ginger, finely grated
- 2 tablespoons light brown sugar (for pear mixture)
- 1 tablespoon unsalted butter (for pear mixture)
- 2 tablespoons powdered sugar
- 1 teaspoon fresh ginger juice
- 0.5 teaspoon water
Instructions
- Prepare Pan and Oven: Preheat your oven to 160°C (325°F). Lightly grease and line a 900g (2 lb) loaf tin with parchment paper, leaving an overhang on the long sides for easy removal.
- Soak Fruit Mixture: In a medium heatproof bowl, combine the dried mixed fruit, hot strong black tea, and malt extract. Stir well and let it sit for at least 15 minutes, or until the fruit is plump and has absorbed most of the liquid.
- Prepare Caramelized Pear Swirl: While the fruit soaks, melt 1 tablespoon of unsalted butter in a small non-stick pan over medium heat. Add the finely diced pear, grated ginger, and 2 tablespoons of light brown sugar. Cook, stirring occasionally, for 8-10 minutes until the pears are tender and slightly caramelized, and the liquid has reduced to a sticky glaze. Remove from heat and let cool slightly.
- Mix Dry Ingredients: In a large bowl, whisk together the plain flour, baking powder, ground mixed spice, ground cinnamon, and sea salt until thoroughly combined. Set aside.
- Combine Wet Ingredients: In a separate medium bowl, whisk the soft light brown sugar and the large egg together until light and frothy. Stir in the melted and cooled unsalted butter, followed by the soaked fruit mixture (including any remaining liquid from the soaking bowl). Mix until just combined.
- Fold Batter and Layer Swirl: Pour the wet ingredients into the dry ingredients bowl. Mix gently with a spatula until just combined; do not overmix. Spoon half of the batter into the prepared loaf tin, then dollop half of the caramelized pear and ginger mixture evenly over the top. Gently swirl it in with a knife or skewer. Repeat with the remaining batter and pear mixture, creating another visible layer of swirl on top.
- Bake and Cool Loaf: Bake for 55-65 minutes, checking for doneness with a skewer inserted into the center (it should come out clean). If the top browns too quickly, cover loosely with foil during the last 15-20 minutes. Remove from the oven and let cool in the tin for 10 minutes before transferring to a wire rack to cool completely.
- Make Ginger Drizzle and Serve: To make the drizzle, whisk together the powdered sugar, ginger juice, and water in a small bowl. Adjust the consistency by adding small amounts of water until smooth and pourable. Serve thick slices of the cooled malt loaf, finished with a generous drizzle of the ginger glaze.
Notes
To prevent excessive browning during baking, cover loosely with foil during the final 15-20 minutes. The loaf freezes beautifully; store slices airtight for up to 3 months. If the batter appears too dry, splash in 1–2 tablespoons of milk before swirling.
- Prep Time: 35 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 slice
- Calories: 320 calories
- Sugar: 30 g
- Sodium: 80 mg
- Fat: 7 g
- Saturated Fat: 3 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 23 mg