Adapted from Gary Rhodes' New British Classics
This needs to be made at least 2-3 days in advance.
8 tablespoons malt extract
75ml/3fl oz hot strong tea
175g/6oz wholemeal self-raising flour
A good pinch ground mixed spice
1 large egg
Line a 2lb loaf tin with baking parchment and preheat the oven to 140C/275F/Gas 1.
Mix the malt extract together with the hot tea and leave to cool.
Put the flour, the mixed spice, raisins, sultanas, the egg and malty tea into a large mixing bowl. Mix well together before spooning into the lined loaf tin.
Bake in the preheated oven for 1¼-1½ hours.
Test with a skewer or cake tester and, once it can be removed clean, the loaf is ready.
Leave to stand for ten minutes in the tin before turning out onto a wire rack.
Once cold, wrap in baking parchment and keep for a minimum 2-3 days in an airtight container. It will then be ready to slice and serve with butter.