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Sticky fruit and lapsang malt loaf
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Makes: 1 loaf, about 10 slices
Sunflower oil, for greasing
1 lapsang souchong tea bag
75g pitted ready to eat prunes, cut into sultana sized pieces
3 tbsp malt extract, plus extra for glazing
2 tbsp dark brown muscovado sugar
1 large Waitrose Blacktail British Free Range Egg, beaten
125g self raising flour
¼ tsp bicarbonate of soda
1. Preheat the oven to 150ºC, gas mark 2.Grease and line the base of a 450g non-stick loaf tin. Bring a kettle of fresh water to the boil. Place the tea bag into a measuring jug and pour over 150ml boiled water. Leave to steep for 5 minutes then remove the bag.
2. Place the sultanas and prunes into a large bowl and pour over the hot tea. Leave to stand for 15 minutes. Add the malt and sugar and mix together well. Stir in the egg.
3. Sift over the flour then add the bicarbonate of soda and mix in quickly Pour into the prepared tin and bake for 50 minutes or until firm and risen. Remove from the oven and brush with a little more malt extract to glaze. Leave to cool.
4. Remove from the tin, cut into slices and spread with butter to serve. Alternatively, wrap and keep for 2-5 days in an airtight container – it will become more sticky with time. Slice, freeze and defrost as required, or toast from frozen.
Typical values per serving:
|Salt||0.2g per slice|
1.1g fibre 2.8g protein
This recipe was first published in February 2014.