Slightly lighter on the sugar and suitable for vegans, this sticky treat is sure to beat the shop-bought version every time!
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
Heat oven to 150C and prepare a 2 lb loaf tin with greaseproof paper.
In a mixing bowl combine the tea, malt extract, sugar and dried fruit.
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.
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.
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.