Family baking traditions often deliver timeless treats, and this sticky malt loaf exemplifies that heritage. Recipe developer Amy Sheppard highlights her mother’s clever hack using All Bran cereal to craft an indulgent, nostalgic bake that pairs ideally with a hot cup of tea.
A Simple Secret for Ultimate Gooeyness
Amy explains the technique: “Did you know that you can make a cheat’s malt loaf out of breakfast cereal…my mum taught me this trick when I was a kid and I’ve been baking this ever since.”
She describes it vividly: “This is one of those recipes that everyone made in the 80’s. It’s sticky and sweet and perfectly gooey.” For serving, Amy recommends: “Just spread slices with a thick layer of butter when it’s still warm and eat it with a big mug of tea. This is one of those really comforting, really nostalgic Sunday afternoon bakes, that you will always feel happy you’ve made.”
The recipe video has drawn over 80,700 views, 2,075 likes, and 57 comments, sparking fond memories among viewers.
Bethan asks: “Would this work with bran flakes please? My mum used to make this in the 90’s and would love to recreate!” Jon declares: “Defo have that for breakfast, lunch and dinner.” Chris adds: “Absolutely love a good Malt Loaf,” while Nana shares: “Absolutely love this malt loaf. my mum passed this on to me too lol.” Another viewer recalls: “Aw memory unlocked! But my Granny called it BRANBREAD! (One word) Love it!!”
Easy Malt Loaf Recipe
Ingredients (Makes one loaf)
- 100g All Bran (or own brand equivalent)
- 250ml black tea (1 mug)
- 200g self-raising flour
- 200g light brown sugar
- 200g dried mixed fruit
- 1 tbsp treacle
- 1 tsp baking powder
- 1 beaten egg
Step-by-Step Method
- Place a teabag in a mug and pour over boiling water. Steep for 10 minutes, then remove the teabag.
- Preheat the oven to 180°C fan.
- Add the All Bran to a bowl and pour in the tea. Stir and let it sit for a few minutes until the cereal absorbs the liquid, forming a mushy consistency.
- Mix in the flour, sugar, treacle, dried fruit, baking powder, and beaten egg. Stir vigorously with a wooden spoon to create a thick batter.
- Transfer to a lined or greased baking tin. Bake for 50 minutes or until a knife inserted in the center comes out clean.
- Cool in the tin for 15 minutes, then move to a wire rack.
- Slice while warm and top with butter for the best experience.
This straightforward recipe yields a comforting loaf that evokes cherished memories with every gooey bite.
