Easy Malt Loaf

“No one who cooks, cooks alone. Even at her most solitary, a cook in the kitchen is surrounded by generations of cooks past, the advice and menus of cooks present, the wisdom of cookbook writers.” ― Laurie Colwin

250g(1 ⅔ cups, based on scooping packed flour into a 250ml cup) plain flour

100g(½ cup, tightly packed) soft dark brown sugar

150ml(7 tbsp) malt extract (plus a little more to brush on the top if desired)

200g(1 ⅔ cups) raisins

100g( 7 or 8) soft dried prunes, finely chopped

40g(2 tbsp) black treacle or molasses

2 medium eggs(large in USA), lightly beaten

150ml(½ cup + 2 tbsp) strong black tea, hot

4g(1 tsp) baking powder

2g (½ tsp) baking soda

Directions at geoffsbakingblog.com

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