Chef's Recipes

Silvereye's Malt loaf

Recipe for malt loaf from Silvereye, Chippendale, NSW.

  • 15 mins preparation
  • 1 hr cooking (plus soaking)
  • Serves 4
  • Print
Malt loaf
"This loaf comes from my grandmother, Nora Miller, and was collected in a book of her recipes by my dad after she died," says Silvereye chef Sam Miller. "Nora was born in Oldham, Lancashire, and used to serve this to her husband, Norman, grilled and well buttered."
To request a recipe, email or send us a message via  Facebook. Please include the restaurant's name and address, as well as your name and address. Please note that because of the volume of requests we receive, we can only publish a selection in the magazine.


  • 100 gm All-Bran cereal (1½ cups)
  • 150 gm caster sugar (2/3 cup)
  • 100 gm golden raisins
  • 100 gm currants
  • 75 gm sultanas
  • 300 ml milk
  • 85 gm self-raising flour
  • 15 gm dark malt flour (1½ tbsp)
  • Butter, to serve


  • 1
    Combine All-Bran, sugar, dried fruit and milk in the bowl
    of an electric mixer, cover and set aside to soak for 1 hour.
  • 2
    Preheat oven to 180C, and butter a 7cm-deep, 9cm x 17cm
    loaf tin. Add flours and a pinch of salt to fruit mixture, then
    beat on low speed to combine (1-2 minutes). Transfer batter
    to loaf pan, spread evenly and bake until a skewer withdraws
    clean (50 minutes to 1 hour; cover top with foil if it starts to
    brown too quickly). Cool in tin (10 minutes), then knock tin
    on a board to release loaf and transfer to a wire rack until just
    warm (20-30 minutes). Slice and serve warm or toast and
    spread with butter.


Dark malt flour is available from select health-food shops and online at