Fruit loaves keep well and the flavour actually improves if they are kept for a day or two before eating. Malt is the raw material from which beer and malt whisky are made and it's this that makes this sticky cake particularly moreish. Serve thinly sliced and spread with butter.
MAKES 10 SLICES
225 g (8 oz) self-raising flour
pinch of salt
30 ml (2 tbsp) dark soft brown sugar
175 g (6 oz) mixed dried fruit
30 ml (2 tbsp) golden syrup
30 ml (2 tbsp) malt extract
150 ml (1/4 pint) fresh milk
1. Grease a 900 ml (2 pint) loaf tin and line the base and sides with greaseproof paper.
2. Put the flour, salt, sugar and fruit in a bowl and mix together. Make a well in the centre.
3. Put the syrup, malt extract and milk in a saucepan and heat gently until melted. Pour into the well in the centre of the dry ingredients, then beat thoroughly together. Add a little extra milk, if necessary, to make a fairly sticky consistency.
4. Turn the mixture into the prepared tin and bake at 170°C (325°F) mark 3 for about 1 1/4 hours. Turn out and leave to cool on a wire rack. When completely cold, wrap in greaseproof paper and foil and store for 1 day before eating. Serve sliced, spread with butter.
