• 150 ml hot black tea, brewed for 5 mins
  • 170 g malt extract
  • 40 g dark muscovado sugar
  • 300 g dried mixed fruit (with or without citrus bits)
  • 1 tbsp chia seeds
  • 250 g plain flour
  • 1 tsp baking powder
  • 1/2 tsp bicarbonate of soda


  • STEP 1
    Heat oven to 150C and prepare a 2 lb loaf tin with greaseproof paper.
  • STEP 2
    In a mixing bowl combine the tea, malt extract, sugar and dried fruit.
  • STEP 3
    In a small cup, combine the chia seeds with 2.5 tbsp water. Leave to thicken for 5 minutes before adding to the fruit mix. Tip in the flour and combine thoroughly.
  • STEP 4
    Quickly add the baking powder and bicarb and mix quickly before pouring into the tins. Bake for 40 minutes uncovered before baking for a further 10 minutes covered with tinfoil to prevent the top from burning. The loaf should be springy and firm when finished.
  • STEP 5
    Remove from the tins, wrap the loaf and enjoy within 5 days. Serve plain or warm under the grill before spreading with non-dairy butter or mashed banana.

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