Malt Loaf by Truvia

Method

1. Preheat oven to 150°C/13­0°C/Gas 2. Line the base and ends of two greased 1lb non-stick loaf tins with strips of baking parchment

2. Pour the hot tea into a mixing bowl with malt, Truvia and dried fruit. Stir well, and then add the eggs.

3. Tip in the flour, then quickly stir in the baking powder and bicarbonate of soda and pour into the prepared tins. Bake for 50 minutes until firm and well risen. While still warm, brush with a little more malt to glaze and leave to cool.

4. Remove from the tins.  Loaves get stickier after wrapping and keeping 2-5 days. Serve sliced and buttered, if you like.