Malt Loaf with left-over Dried Fruits and Black Tea

There is so much left over after Christmas, little bags of dried fruits from the Christmas cake and loads of cheese.  The cheese is an accompaniment not an ingredient!  I have adapted this recipe from Anna Jones’ The Morden Cooks’ Year to use up the left overs.

Makes 12 mini loaves or 1 large loaf

Ingredients

125g dates, pitted

125g raisins

150ml strong (Ceylon) black tea

100ml vegetable oil, extra for greasing the tins

150g malt extract, a bit more to brush the cooled loaves

100g light brown sugar

125g wholemeal spelt flour

125g white spelt flour

1 teaspoon baking powder

A pinch of fine salt

2 medium eggs

Method

Brew 150ml strong black tea and pour into a bowl with the dates and raisins, cover and let it soak overnight.

Tea Bath for Dried Fruits

Preheat the oven to 180°C (conventional oven)160°C (gas oven) /350°F/gas mark 4. Grease the loaf tins and set aside.

Measure the malt extract and sugar into a small pan and heat over a medium heat without stirring it until the sugar dissolves.  Remove from the heat and set aside.

In a bowl place on the dry ingredients and fork to make sure it’s well combined.

Break the eggs into a small bowl and lightly whisk with a fork.

Pour the warm malt extract into the flour mix, add the tea soaked fruits and oil.  Add the whisked eggs and fold.

Spoon the batter into the mini loaves/loaf tins and bake; mini loaves tins placed on a larger tray – 15 minutes and turn the tray around and make for a further 5 minutes or until a wooden toothpick inserted comes out clean.  Large loaf tin – 30 minutes turn the tray around and make for a further 15 minutes or until a wooden toothpick inserted comes out clean.  While the cake/s are cooling, brush the cakes with the extra malt extract.

Serve with cheese (left overs!) and quince.  With dark Oolong tea.

Malt Loaf with Dates and Raisins and Black Tea with Cheese, Quince and Oolong Tea