Malted stem ginger fruit loaf
This rich fruit cake, made with earl grey tea, malt extract and ginger, is perfect with a cuppa. The oven does most of the work here – you'll only need 15 minutes of prep time
- Serves: 1 person
- 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
- 4pieces of stem ginger, cut into small pieces
- 2tsp baking powder
- ½tsp bicarbonate of soda
Step 1Heat 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 2Whisk 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 3Remove 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.