Malt loaf

• 100g (3 ½ oz) chopped pitted prunes (or dates)

• 200g ( 7oz) Raisins

• 150 ml (½ cup + 2 Tablespoons) strong, hot black tea

• 150 g (5 ⅓ oz) malt extract (syrup) (plus extra for brushing)

• 100 g (½ cup) dark brown soft sugar

• 60 ml (¼ cup) unsweetened non-dairy milk (I use soy)

• 1 teaspoon baking powder

• ½ teaspoon bicarbonate of soda (baking soda)

• ¼ teaspoon salt

• 250 g (2 cups) plain (all-purpose) flour

• Instructions

• Preheat the oven to 170°C/150°C fan/325°F/gas mark 3. Grease an approx 11.5 x 21.5 cm / 4.5 x 8.5 in loaf tin (2lb loaf tin) and line it with baking parchment.

• Place the raisins and chopped prunes in a large bowl, pour over the hot tea, stir and set aside to soak for 15 minutes.

• Stir in the malt extract and brown sugar until well combined.

• Stir in the milk, baking powder, bicarbonate of soda and salt. Finally, stir in the flour until no dry lumps remain.

• Pour the batter into the prepared tin and bake for about 1 hour, until firm to the touch and a skewer inserted into the centre comes out clean (watch out for bits of prune).

• Brush the hot loaf with some malt extract. I find the best way to do this is to spoon some on top and spread it about with the back of the spoon.

• Leave the malt loaf to cool completely in the tin before turning out and slicing. Store in an airtight container at room temperature.