Makes 2 x 1lb loaves or 9 mini loaves
sunflower oil, for greasing
150ml hot black tea
175g malt extract
85g dark muscovado sugar
300g mixed dried fruit
2 large eggs, beaten
250g plain flour
1 tsp baking powder
½ tsp bicarbonate of soda
Demerara sugar, for sprinkling
Heat oven to 150C/130C fan/gas 2. Line the base and ends of two greased 450g/1lb non-stick loaf tins with strips of baking parchment or if using mini containers oil them well.
Pour the hot tea into a mixing bowl with the malt, sugar and dried fruit. Stir well, then add the eggs.
Tip in the flour, then quickly stir in the baking powder and bicarbonate of soda and pour into the prepared tins. If making small loaves it will be approx 108-110g per container. Sprinkle the top with Demerara sugar. Bake for 50 mins if making large ones and 35 minutes for mini ones until firm and well risen. Remove from the oven and leave to cool.
Remove from the tins. If you can bear not to eat it straight away, it gets more sticky after wrapping and keeping for 2-5 days. Serve sliced and buttered, if you like.
To get ahead; the malt loaves can be wrapped and kept for up to 5 days.
To freeze; Double wrap and freeze for up to 2 months