Serves Makes 2 small loaves
- 140ml hot black tea
- 160g Meridian barley malt extract
- 90g unrefined dark muscovado sugar
- 200g raisins
- 2 eggs, beaten
- 250g self raising flour
- Pinch salt
- 2 tsp baking powder
- 2 tbsp Meridian date syrup
In a bowl combine the hot tea, barley malt extract and sugar, then stir in the raisins and the beaten egg. Leave to soak while you preheat the oven to 150C/130C fan and line two 1lb loaf tins. Combine the flour, salt and baking powder, and then stir in the tea mixture. Spoon into the loaf tin and bake for 40 – 45 minutes until well risen. Remove from the oven and brush the top with date syrup while still warm then leave to cool in the tin. Once cooled, wrap in foil and store in an airtight tin for two days while it develops its characteristic stickiness, or simply tuck in if you can’t wait.
Chef ’s tip: Delicious when spread with Meridian Almond Butter.