We all know that cycling is good for the soul, body and mind. However, we also need to focus on getting great nutrition to get the best out of a ride. 

An article by Steven Wright in ‘Lifestyle to the Max’ examines the pros and cons of whether the great British snack – Malt Loaf is good or bad for you, looking at the pros and cons. Take a look at this article and I have included a recipe you can alter to your own tastes to make this tasty little snack.


  • 300ml just-boiled water
  • 1 tea bag
  • 125g sultanas
  • 125g raisins
  • 200g dark brown soft sugar
  • 75g unsalted butter, cubed
  • plus extra for greasing
  • 300g self-raising flour
  • pinch of salt
  • 2 eggs
  • 2 tbsp malt extract
  • salted butter, to serve (optional)


  • 450g loaf tins x 2, greased, then lined (base and sides) with baking paper


Sliced and spread with butter, malt loaf is the perfect teatime snack, or on the bike. You simply mix everything together, spoon it into the tin and pop it in the oven.

  1. Pour the just-boiled water into a mixing bowl, add the tea bag, stir and leave to infuse for 4 minutes. Add the sultanas, raisins and sugar, then stir to dissolve the sugar. Leave to cool for about 3 minutes.
  2. Squeeze the tea bag to extract as much flavour as possible and discard. Cover the bowl and leave the dried fruit at room temperature for at least 4 hours or overnight.
  3. Heat the oven to 180C/160C fan/Gas4
  4. Melt the butter either in the microwave or a small saucepan over a low heat.
  5. Sift the flour and salt into large mixing bowl and make a well in the genre. Add the melted butter, eggs and malt extract and whisk gently to break up the eggs. Add the dried fruit and tea mixture (including the soaking liquid) and mix until smooth and combined
  6. Divide the mixture equally between the lined tins. Bake on the middle shelf for about 40 Minutes, until the loaves are browned, well risen and a skewer inserted into the centres comes out clean. Leave to cool in the tins on a wire rack for 5 minutes, then carefully turn out and leave to cool completely.
  7. Wrap the cooled loaves or place them in an airtight box or tin and set aside – 24 hours, ideally, to allow the flavour to develop. When you’re ready to serve, slice the loaves, and spread the slices with salted butter, if you wish.
  8. Enjoy


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