150 ml strong, hot Yorkshire Tea
175 g malt extract, divided
2 tablespoons black treacle
50 grams dark brown sugar
100 grams prunes coarsely chopped
50 grams dried figs, coarsely chopped
50 g dried mixed fruit
120 g plain flour and 120 grams wholewheat flour, mixed
3 teaspoons baking powder
1/2 teaspoon sea salt flakes
- To the hot tea, add 9 tablespoons of malt extract, the treacle, brown sugar, and the dried fruits. Stir well and let to soak for 20 minutes.
- Line a medium loaf tin (approximately 10 x 22 centimetres) with baking parchment and preheat the oven to 180ºC. Sieve the flour mixture and baking powder into a large baking bowl and add the salt.
- Add the soaked fruits and tea, then mix thoroughly to create a thick batter. Pour the batter into the prepared loaf tin and bake in the centre of the oven for 20 minutes, then lower the heat to 160ºC and cook for a further 40 minutes. The loaf is cooked when pierced with a skewer and it comes out just about clean.
- Remove from the oven and pour the remaining malted extract over while warm. Leave to cool in the tin.
- Wrap in paper and leave it to mature for four to five days.
- Cut into thick slices and smear it with butter.