Dark, dense, sticky cake made with malt extract and a small admixture of dark fruit. Almost always of rectangular form with a sugar-water glaze. Commonly eaten sliced and buttered. (Distinct from the everyday malted wheat bread made with malt flour.)
The origin is not clear, but seems to come to prominence from about 1930.
Image: David Johnson
Original Receipt in 'Derbyshire Times and Chesterfield Herald' - Saturday 07 June 1930
WHOLEMEAL TREACLE BREAD OR “MALT LOAF.”
Four large teacups wholemeal, four large teacups white flour, two large teacups sugar, two large teacups dark treacle, two large teacups fruit (about 1 lb.) any sort, two teaspoons carbonate soda, little salt, one-and-a-half cups milk. Warm treacle, stir in carbonate soda, leave in warm place until mixture becomes frothy. Mix all dry ingredients, stir in treacle, mix in milk to very stiff cake mixture. Bake in slow oven two hours. Sufficient for four small loaves. Keep few days before eating.
- Sent in by Mrs. R. C. HOLLINGWORTH, 27. Tapton View Road. CHESTERFIELD, who is this week's winner of half-a-crown.
Portsmouth Evening News - Thursday 02 May 1940
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