Sweet and sticky Malt Loaf recipe

Place the hot tea, raisins and prunes into a bowl and stir to combine, Set aside overnight.

Warm the fruit mixture and then add in the baking soda and stir around, set aside for 10 minutes.

Place the sugar, malt extract and black treacle into a saucepan and then, stirring all the while, on low heat melt together until the sugar is fully dissolved. Set aside for 5 minutes.

In a large bowl mix the flour and baking powder together. Pour the malt mixture and the fruit and any unabsorbed tea into the flour and stir until everything is fully combined.

Add the beaten eggs and mix until fully incorporated.

Pour the batter into a parchment-lined loaf tin.

Bake in the preheated oven to 170° C for 60 minutes.

Remove from the oven and brush malt extract over the top. Let it cool and enjoy!