Real Recipes From Real Home Cooks ®

honey or malt bread

Recipe by
Elizabeth Winkler

This is a recipe of my mum's that made either a yummy honeybread or a really sticky maltbread, both of which my family loved when I was growing up. Sadly my mum is no longer with us so to prevent the recipes I do have left of hers being forgotten or lost I want to post them so others can enjoy them as well.

yield 6 serving(s)
prep time 15 Min
cook time 50 Min
method Bake

Ingredients For honey or malt bread

  • 1/2 tsp
    ground allspice
  • 9 oz
    self rising flour
  • 1 oz
    holicks powder (or malt drink)
  • 2 oz
    muscovado sugar
  • 4 oz
    sultanas or mixed dried fruit
  • 2 Tbsp
    honey (for honeybread) or black treacle (for maltbread)
  • 1 oz
  • 1/4 pt
  • bun / crystal sugar for topping
  • 2 Tbsp
    honey (topping)

How To Make honey or malt bread

  • Lined baking tin
    Heat oven to 165C and line a loaf tin with buttered greaseproof paper (or the loaf tin liners you can get are excellent).
  • Mixing dry ingredients
    Mix all dry ingredients together in a large bowl.
  • Melting butter and honey
    Warm the 2 Tbsp. honey (honeybread) or black treacle (maltbread) together with the butter until butter has melted.
  • Everything mixed
    Add the milk to the bowl and mix to a dropping consistency.
  • Honey bread ready for oven
    Pour into the prepared tin and either spread over the 2 teaspons (or my mum used a desert spoon) of honey and sprinkle with bun (maltbread)/crystal (honeybread) sugar.
  • Honeybread straight from the oven
    Bake for 45-60 minutes until cooked. (I would test with a skewer.)
  • 7
    Cool and peel off paper.

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