A sticky rich loaf.
- 3/4 cup malt extract, plus a little extra to glaze
- 1 Tbsp Molasses
- 1 Tbsp Golden Syrup
- 50g soft brown sugar
- 150 ml strong tea
- 2 cups dried prunes, stones removed
- 1 cup plain white flour
- 1 cup wholemeal flour
- 6 tsp baking powder
- ½ tsp salt
- Preheat the oven to 180 C
- Grease a non stick loaf tin, or line an ordinary one with baking paper
- In a bowl, mix malt extract, molasses, golden syrup, sugar and tea, then add the dried fruit. Leave to soak for 15 minutes.
- Mix flour, baking powder and salt together, then stir into the mixture to make a soft batter.
- Pour into the tin and bake in the middle of the oven for about 50 minutes.
- While it is hot, paint the top with malt extract and leave to cool in the tin.
- Remove and wrap in baking paper once cool.
- Keep in an airtight container for two to three days before eating.
- This loaf has quite a strong flavour. If it does not appeal, you could substitute golden syrup or treacle for the molasses.
- My gas stove seems a bit too hot and the top of the loaf is very dark. Next time I think I shall set the oven at 170, or shorten the cooking time.