Name: Malted stem ginger fruit loaf
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: Makes 1 loaf
Ingredients: unsalted butter, for the tin; 100ml earl grey tea, hot and well brewed; 125ml malt extract, plus extra to glaze; 100ml light brown sugar; 175ml raisins; 75g pitted prunes, chopped; 1tsp ground ginger; 4 stem ginger, cut into small pieces; 2 eggs; 250g plain flour; 2tsp baking powder; ½tsp bicarbonate of soda

a wooden board with a Malted stem ginger fruit loaf on, the end cut into slices

unsalted butter
for the tin
100ml earl grey tea
hot and well brewed
125ml malt extract
plus extra to glaze
100ml light brown sugar
175ml raisins
75g pitted prunes
chopped
1tsp ground ginger
4 stem ginger
cut into small pieces
2 eggs
250g plain flour
2tsp baking powder
½tsp bicarbonate of soda

Method

step 1
Heat the oven to 180C/160C fan/gas 4 and butter and line a 900g loaf tin with a long strip of baking paper. Pour the tea into a bowl along with the malt extract, sugar, raisins, prunes, ground ginger and stem ginger. Leave for 15 mins to steep.
step 2
Whisk in the remaining ingredients, plus ½ tsp of fine sea salt, until a smooth batter forms, then pour into the tin. Bake for 1 hr or until a skewer poked into the centre comes out clean. Cover with foil if it’s getting a little dark on top.
step 3
Remove from the oven, cool in the tin for 10 mins before moving to a wire rack and cooling completely. Brush with a little malt extract once cool. Cut into slices and serve with a cup of tea.