This malt loaf is rich, squidgy and very comforting, with the distinctive malty sweetness that makes the classic teatime treat so moreish. Studded with plump raisins and dates, it stays beautifully moist for days. The real twist comes from the salted sticky toffee butter: creamy, caramel-like and flecked with soft dates - which melts into each slice for an indulgent finish. Perfect with a cup of tea.
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Yields:
8 serving(s)
Prep Time:
30 mins
Cook Time:
1 hr 10 mins
Total Time:
1 hr 40 mins
Cal/Serv:
341
Ingredients
For the loaf
butter or oil, to grease
100 g raisins
50 g chopped dates
250 g plain flour
175 g dark soft brown sugar
1/2 tsp. bicarbonate of soda
2 Tbsp. malt extract
1 Tbsp. golden syrup
250 ml milk
1 medium egg
For the butter
50 g chopped dates
3 Tbsp. sticky toffee sauce (we used M&S)
100 g butter, softened
Directions
Step 1Preheat the oven to 180°C (160°C fan), mark 4. Grease and line a 900 g loaf tin with baking parchment. Tip the raisins and dates into a heatproof bowl and pour over enough just-boiled water to cover. Leave to cool completely, then drain well.
Step 2In a large bowl, mix together the flour, sugar and bicarbonate of soda. Make a well in the centre and pour in the malt extract, golden syrup, milk and egg, followed by the drained fruit. Mix to combine. Pour into the prepared loaf tin and bake for 1 hour 10 minutes, until dark golden brown and a skewer inserted into the centre comes out clean. Leave to cool completely in the tin.
Step 3Meanwhile, make the butter. Tip the dates into a heatproof bowl and cover with just-boiled water. Leave to cool completely, then drain well. The dates should be very soft, but mash lightly with a fork if needed. Mix with the sticky toffee sauce and softened butter until combined.
GH TIPS:
To store:
Store the loaf in an airtight container at room temperature for up to 5 days. Store the butter in an airtight container in the fridge for up to 1 week.
Malt extract is one of our favourite secret weapon ingredients in baking and they make these shortbread biscuits taste JUST like Maltesers... Thank us later!
Per serving (½ tbsp butter per serving):
Calories: 341
Protein: 6 g
Fat: 5 g
Saturates: 3 g
Carbs: 66 g
Total sugars: 42 g
Fibre: 2 g
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The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
