Makes 2 x 1lb loaves or 9 mini loaves 

Ingredients

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

 

Method

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