Prue Leith’s Malt Loaf

Name: Prue Leith’s Malt Loaf
Cuisine: European, British
Ingredients: 1 strong black tea bag; 150ml just-boiled water; 200g flame raisins; 100g soft, pitted prunes, finely chopped; ½ tsp bicarbonate of soda; 150g malt extract, plus extra for glazing; 40g black treacle; 100g dark muscovado sugar; 250g plain flour; 1 tsp baking powder; 2 eggs, lightly beaten; unsalted butter, to serve (optional)

Instructions

The key to a great malt loaf is in the fruit-soaking – either in the microwave if you’re short of time, or overnight at room temperature. For maximum squidgy texture, wrap the finished loaf and leave it for a few days before eating.

Updated at: Thu, 21 Nov 2024 16:14:15 GMT