Malt Loaf
This rich tea loaf is best served sliced up with butter spread on the slices
Makes enough for: 1 loaf
Ingredients
- 1 strong black tea, tea bag
- 150 mls boiling water
- 200 g cranberries
- 100 g soft prunes, pitted weight, finely chopped
- 2.5 mls bicarbonate of soda
- 150 g malt extract, plus extra for glazing
- 100 g coconut sugar
- 40 g honey
- 250 g flour, sifted
- 5 mls baking powder, sifted
- 2 eggs, lightly beaten
- butter for serving
Method
- Preheat the oven to 170° Celsius
- Place the tea bag into a microwave proof glass bowl and add the water
- Leave to brew for 5 minutes, then remove the tea bag and discard
- Add the cranberries and prunes, cover with cling film and pierce 5 holes into the clingfilm
- Place into the microwave and blast for 4 minutes on full power
- Remove the bowl from the microwave, taking care as it will be very hot
- Remove the clingfilm and add the bicarbonate of soda
- Stir then set aside for 10 minutes
- Place the malt extract, sugar and honey into a small saucepan
- Cook over a low heat, stirring continuously until the sugar melts
- Remove from the heat and set aside to cool for 5 minutes
- Place the flour and baking powder into a mixing bowl and make a well in the centre
- Add the fruit, any residual soaking liquid and malt mixture, and gently fold in
- Add the eggs and mix well until combined
- Pour the batter into a lined loaf tin and place into the oven
- Bake for 75 minutes then remove from the oven
- Brush the top of the malt loaf with malt extract then leave to cool completely in the tin
- Remove the loaf from the tin, wrap it tightly in the baking paper you used and set aside for at least 24 hours. (48 would be better if you can hold off that long)
- Remove the baking paper, slice the malt loaf, and serve the slices lathered with butter
- You can lightly toast the slices if you prefer your malt loaf warm