1. 8oz (225g) mixed dried fruit.
2. 4oz of demerara sugar, can use granulated.
3. 1/4pt of hot tea.
4. 1 rounded tablespoon of orange marmalade.
5. 8oz (225g) self-raising flour.

Method

• Put the dried friut marmalade and sugar in a bowl and pour the hot tea over,
  stir well and leave to stand overnight.

• The next day, add the beaten egg, and flour and mix well.

• Pour into a well greased loaf tin and bake at 180C 170C for fan oven or gas mark 4 for 50 to 60 minutes, until golden brown.
• This malt loaf is better if kept for one day before eating.
• Result moist and gorgeous