Malt Loaf

Makes: 1 Loaf

2 Tea Bags
400ml Boiling Water
520g Raisins
150g Candied Orange Peel (around 7 oranges)
400g Cranberries
1 tsp Bicarb
300g Malt Extract
80g Treacle
200g Dark Brown Sugar
500g Soft Flour
2 tsp Baking Powder
4 St Ewe Eggs


Pour the boiling water over the dried fruit, malt, treacle, tea bags and bicarb. Mix together.

Allow to sit for 15 minutes, then remove the tea bags.

Using the paddle, mix the remaining dry ingredients, then add the wet mix and eggs.

Bring all together and bake in a lined tin at 175°C for 45-55 minutes.