Sticky fruit and lapsang malt loaf

  • Vegetarian


Sunflower oil, for greasing
1 lapsang souchong tea bag
75g sultanas
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.

Sticky fruit and lapsang malt loaf
  • Preparation time: 15 minutes
  • Cooking time: 50 minutes
  • Total time: 1 hour 5 minutes 60 minutes 5 minutes

Makes: 1 loaf, about 10 slices

Nutritional Info

Typical values per serving:

Energy 567kj/134kcals
Fat 1.4g
Saturated Fat 0.3g
Carbohydrate 27.5g
Sugars 16.4g
Salt 0.2g per slice

1.1g fibre 2.8g protein

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5 stars

Average user rating Based on 14 ratings

This recipe was first published in Mon Feb 17 18:21:00 GMT 2014.