Malt loaf

Malt extract is still around, but you may have to go to a large supermarket or wholefood store for it. If the surface of the loaf browns more quickly than you’d like it to, cover with foil for the last few minutes of cooking. You will need a little more malt extract at the end for brushing over the surface of the warm cake, to create a sticky crust.

malt extract 150g
light muscovado sugar 100g
black treacle 2 tbsp
plain flour 250g
baking powder 1 tsp
salt a pinch
prunes 100g, stoned weight
eggs 2
black tea 125ml
sultanas or raisins 100g

To finish:
a little more malt extract

You will also need a deep, rectangular cake tin measuring 20x9cm (measured on the base) lined with baking paper.

Preheat the oven to 160C/gas mark 3. Put the malt extract, muscovado sugar and black treacle in a small saucepan and warm, without stirring, over a moderate heat until the sugar has dissolved.

Sift the flour, baking powder and salt to combine thoroughly in a large mixing bowl. Chop the prunes into small pieces.

Pour the warm malt and sugar mixture into the flour, together with the tea. Break the eggs into a small bowl, beat lightly with a fork and fold into the batter with the chopped prunes and the sultanas.

Scoop the mixture – it is quite soft – into the lined cake tin and gently smooth the surface.

Bake for 1 hour until lightly springy, then remove from the oven and leave to cool in the tin. While the cake cools, brush the surface with a little more malt extract.

https://www.theguardian.com/lifeandstyle/2016/mar/27/nigel-slater-malt-loaf-recipes