- sunflower oil, for greasing
Sunflower oil is made from pressing sunflower seeds and extracting the oil. It's usually…
- 150ml hot black tea
- 175g malt extract, plus extra for glazing (see tip)
- 85g dark muscovado sugar
- 300g mixed dried fruit
- 2 large eggs, beaten
The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…
- 250g plain flour
- 1 tsp baking powder
Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…
- ½ tsp bicarbonate of soda
Bicarbonate of soda, or baking soda, is an alkali which is used to raise soda breads and full-…
Heat oven to 150C/130C fan/gas 2. Line the base and ends of two greased 450g/1lb non-stick loaf tins with strips of baking parchment.
Pour the hot tea into a mixing bowl with the malt, sugar and dried fruit. Stir well, then add the eggs.
Tip in the flour, then quickly stir in the baking powder and bicarbonate of soda and pour into the prepared tins. Bake for 50 mins until firm and well risen. While still warm, brush with a little more malt to glaze and leave to cool.
Remove from the tins. If you can bear not to eat it straight away, it gets more sticky after wrapping and keeping for 2-5 days. Serve sliced and buttered, if you like.
TipYou can buy jars of malt extract from the wellbeing section of the supermarket or from the chemist.
Freeze one of your loavesWrap with baking parchment and then foil. They will freeze for up to 4 months. To serve, thaw for 5 hrs at room temperature.