Step 1

Preheat your oven to 150 C / 130C Fan / Gas 2.Butter a 1lb/450g loaf tin (capacity appox 800ml) and put a strip of greaseproof or baking paper along the bottom, coming up approx 2cm above the short sides.

Step 2

Plump up the raisins.Put the raisins in a microwave safe container and pour over the hot black tea. Cover with cling film and poke a few holes in it with the tip of a knife.Microwave on full power for 2 mins, CAREFULLY remove the cling film (there may be a lot of hot steam), stir, re-cover than microwave for another 2 minutes.Strain the raisins through a sieve, keeping any liquid that drains out.Alternatively, soak the raisins in the tea overnight and strain in the morning, or soak for a few hours in the hot tea before straining.

Step 3

Mix the dry ingredients.Sift the flours, baking powder if using, bicarbonate of soda and salt into a mixing bowl.Toss the drained raisins into the flour mixture to coat them (this should help to suspend them in the batter rather than sinking to the bottom of the loaf).

Step 4

Heat the wet ingredients.Put the barley malt extract, molasses, muscovado sugar and butter in a small saucepan. Over medium-low heat stir until the sugar gently dissolves, the butter melts, and everything is well combined. Don't allow the mixture to bubble and take off the heat as soon as it's done.

Step 5

Combine wet and dry ingredients.Tip the contents of the saucepan into the flour and raisin mixture and crack in the egg.Fold everything together until thoroughly combined, adding the reserved soaking liquor to create a wet batter.

Step 6

Pour the batter into the prepared tin, smoothing the top.Put into the preheated oven and bake for 50 minutes or until an inserted skewer comes out clean.

Step 7

Add the glaze and cool.Put the tin on a cooling rack and brush extra malt extract over the top of the malt loaf.Leave to cool until just warm then remove from the tin, using the ends of the strip of baking paper to lift it onto the cooling rack. Remove the paper.Leave until completely cold.

Step 8

Maturing and serving.Tightly wrap the loaf in a layer of greaseproof paper, then a layer of foil. Place in an airtight container to mature for 2 - 7 days before cutting into.Serve sliced and spread with butter.Re-wrap leftovers and return to the airtight container (I've eaten carefully rewrapped leftovers on day 9 and the loaf still tested good and fresh).Note: the malt loaf CAN be eaten as soon as it's cold on day 1, but greatly improves in flavour and texture if left to mature.Matured loaves can be frozen either sliced (wrap the individual slices well) or left whole.