Annie Rigg's Malty Christmas Loaf

1. Pour 300ml freshly boiled water into a jug, add the Christmas Tea, stir well and leave to infuse for 10 minutes. Tip the sultanas and raisins into a mixing bowl, add the sugar and strain the infused tea into the bowl. Mix well to dissolve the sugar and leave for at least 3 hours, but preferably overnight, for the dried fruit to absorb some of the tea and to become really plump and juicy.

2. The next day butter the loaf tins and line the base and ends with a strip of baking parchment. Preheat the oven to 180c (350f) Gas mark 4. 

3. Melt the butter either in the microwave or in a small pan over a low heat. Tip the flour and a pinch of salt into a large mixing bowl and make a well in the middle. Add the melted butter, eggs and malt extract and whisk gently to break the eggs up. Add the dried fruit and tea mixture and mix until smooth and thoroughly combined. 

4. Divide the mixture evenly between the prepared tins and bake on the middle shelf of the preheated oven for about 40 minutes until the loaves are nicely browned, well risen and a wooden skewer comes out clean when inserted into the middle of the loaves. 

5. Remove from the oven and allow the loaves to rest in their tins on a wire rack for 10 minutes and then carefully turn the loaves out of the tins and leave on the wire rack until completely cold.

6. As the malt loaves are best eaten 24 hours after making I suggest that you wrap the cold loaves in cling film and put them out of sight to prevent temptation...

7. The next day slice the loaves, spread with slightly salted butter and enjoy with a mug of tea. Perfect for elevenses or as a tea time treat.