- 180ml hot, strong, black tea
- 160g malt extract
- 60g dark muscovado sugar
- 300mg mixed: raisins, sultanas, cranberries, chopped prunes, chopped dried pears, apricots & peaches (or use whatever dried fruit you prefer)
- 2 eggs, beaten
- 250g spelt flour (recipe says plain flour but I prefer spelt)
- 1tsp baking powder + 1/2 tsp bicarb
Grease and line the bases of 2 smallish (1lb) loaf tins and turn on oven to 130C fan/gas 2.
Put the dried fruit, malt extract and sugar in a large mixing bowl and pour over the hot tea and leave for about 15 minutes (longer if your fruit is a bit tough).
Then add the eggs and beat together. Lastly sift in the flour and raising agents and combine all the mixture.
Pour into the prepared tins and bake for 50-55 min until risen and firm to touch. Leave to cool in the tin for about 10 minutes then turn out to cool on a wire rack.
Malt loaf will get stickier each day so don’t eat it all at once!
Note: you can leave out 1 egg and add in 1 mashed banana instead.