Easy Mary Berry Malt Loaf Recipe—Step-by-Step Guide

Mary Berry Malt Loaf

The Mary Berry Malt Loaf is a slice of British comfort: sweet, slightly chewy, full of plump dried fruits, and soaked in tradition. Here, we unwrap everything you need to know, from Mary Berry’s legacy in baking to the history behind this classic tea loaf. You’ll also get serving inspiration, cultural tidbits, answers to common questions, and ideas to make it your own.

Ready for a slice of comfort? Let’s bake this timeless, sticky classic together.

Mary Berry Malt Loaf

Over the past 50 years, Mary Berry has been creating millions of people in love with her traditional British recipes, from comforting malt loaf to timeless bakes like Mary Berry’s seed cake, making her a beloved figure in every baker’s kitchen. All her books are full of comfort, and her food has the touch of familiarity and February. 

The diehard followers of The Great British Bake Off will recall her as a patient yet very fair-minded judge. Its greatest component is malt extract, with its treacly sweetness and addictive chew.

What Is Malt Loaf

The story of malt loaf begins in the 1800s in Scotland, where bakers experimented with malted grains, leading to John Montgomerie’s patented malt bread process in 1889.

It evolved from a backstreet snack to a mass-produced product, and the soft version of Soreen arrived on the shelves of the UK in the 30s. Its defining ingredient, malt extract, brings a rich, treacly sweetness and irresistible chew, as shown in this traditional BBC malt loaf recipe. 

Mary Berry’s Version Is So Popular

  • The Mary Berry Malt Loaf is rich, chewy, and incredibly easy to pull together.
  • No special equipment is needed.
  • Its loyal following grew from her Baking Bible.
Mary Berry’s Version Is So Popular

Ingredients You’ll Need for Mary Berry’s Malt Loaf

  • Malt extract (175–200 g)
  • Dark muscovado or brown sugar (80–100 g) 
  • 300 ml of hot, strong black tea
  • Self-raising flour (200–225 g)
  • 1 tsp baking powder
  • 2 large eggs,
  • 300 g of mixed dried fruit
  • Pinch of salt
  • Spoonful of black treacle or molasses

Step-by-Step Instructions for Mary Berry’s Malt Loaf

Instructions for Mary Berry’s Malt Loaf

Prepping the Oven & Tin

  1. Preheat the oven to 130°C (150 C/300 F).

Mixing the Batter

  1. Cook a very strong black tea and leave it to cool. 
  2. Gently warm the malt extract, the brown sugar and the treacle in a pan until they all melt and smell good. 
  3. Then pour out tea into dried fruit and leave it to absorb new flavors for 10-15 minutes.
  4. Measure flour, baking powder and salt, and stir using another bowl. 
  5. To the dry ingredients, add the soaked fruit, malt mix and eggs.
  6. Stir until you obtain a sticky batter. 
  7. Eat with butter and a bit of honey. 
  8. Go easy on the stirring.

Baking to Perfection

  1. Place the batter in the tin and spread the top with the back of the spoon. 
  2. Place in the oven to bake and bake for around 75-90 minutes.
  3. It must be cooked for 10 minutes in the tin.

Cooling & Wrapping Tips

  1. When completely cool, wrap the loaf in foil and baking paper. 
  2. Leave it to rest for over 1-2 days so the texture becomes magnificently sticky and the taste more spicy.

When & Where to Serve Mary Berry’s Malt Loaf

Afternoon Tea

  • Serve it hot tea with butter and a little honey. 

Picnics, Brunches & Celebrations

Freezer-Friendly

  • It is a simple cut, roll and freeze.

What to Serve with Malt Loaf

What to Serve with Malt Loaf

Best Spreads & Toppings

  • Thick-cut slices of Mary Berry Malt Loaf are very fond of a hunk of salted butter. 
  • Put clotted cream or mascarpone on top of your sliced pizza and dust with brown sugar. 
  • A slice of bread and a swipe of marmalade and orange curd.

Sweet & Savory Pairings

  • Place a piece of sharp cheddar on your plate and allow the taste to interfere.
  • High-protein snack: spread thick peanut butter and sprinkle some sea salt on it.

Ideal Tea & Drink Matches

  • Traditional teas of Earl Grey or English Breakfast go well with malt loaf. 
  • A black coffee that is hotter than sweet. 
  • A slice of a loaf and a cup of warm milk is a perfect combination.
Conclusion

Malt Loaf is a classic mixture of fine baking and simple elegance. It is dense, sticky and warm; it goes well with tea, as well as brunch or any dessert. 

Combine it with a hot drink or cup it up at weekend parties. Thanks to Mary’s simple, accessibly written method, anyone can bake this loaf to share and savor. Her step-by-step approach puts you in the kitchen with her beside you; this recipe will make you spend some time and enjoy it.

FAQs

Is it possible to bake loaf without malt extract?

Yes, sauce the malt loaf with molasses or golden syrup. The loaf will remain moist and tasty.

Can I use plain flour with the baking powder?

Yes. Add two teaspoons of baking powder to each cup of plain flour.