Malted Milk Loaf

The malted milk powders and chocolate give this loaf an interesting twist.

Ruth Hinks, UK World Chocolate Master

  • 1 loaf
  • 2 hours
  • Medium


100g Self raising flour
140g Wholemeal plain flour
60g Ovaltine
165g Caster sugar
1g Salt
5g Bicarbonate of soda
50g Egg (1 medium)
5g Vanilla essence
185g Sour cream
60g Vegetable oil
50g No. 4 milk chocolate

150g No. 4 milk chocolate
150g Cocoa butter
50g Chopped candied hazelnuts



  1. Preheat the oven to 180°C.
  2. Line a 1lb loaf tin with greaseproof paper.
  3. Mix the flours, Ovaltine, sugar, salt and bicarbonate in a bowl, and make a well in the centre.
  4. Pour in the egg, vanilla essence, sour cream and vegetable oil, and mix.
  5. Fold in the No. 4 milk chocolate.
  6. Pour mixture into the loaf tin, and bake for 35-40 minutes.
  7. Cool for 15 minutes at room temperature.
  8. Place the in freezer for 45 minutes, while preparing the topping.


  1. In a plastic bowl, slowly melt together the No. 4 milk chocolate and cocoa butter in the microwave.
  2. Mix in the hazelnuts.
  3. Dip the cold loaf into the topping. The topping will set quickly.

Store in an air-tight container at room temperature for up to 5 days.

Ingredients & equipment for this recipe

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