Step 1

Preheat the oven to 325° F (160C). Line a loaf pan with parchment paper.

Step 2

Place the teabag in a large mug or Pyrex bowl and steep in the hot water for 5 minutes, then discard the bag.

Step 3

Add the brewed tea, raisins, and chopped prunes to a microwave-safe bowl. Cover with cling wrap, piercing it with a few holes to allow steam to release. Microwave at full power for 4 minutes, then remove the cling wrap and stir in the baking soda. Let the bowl sit on a counter for 10 minutes.

Step 4

Combine the prune puree, malt extract (if using), molasses, and brown sugar in a small pan, heating on low and stirring continuously until the sugar has dissolved. Remove the pan from the heat and let cool for 5 minutes.

Step 5

Sift the flour and baking powder into a large bowl. Create a well in the center, then pour in the cooled prune purée and the tea-soaked fruit, along with any remaining soaking liquid. Fold gently to combine the ingredients. Add the beaten eggs, and continue stirring gently until evenly mixed.

Step 6

Pour the mixture into the lined loaf pan and bake for 60-70 minutes, until a toothpick or skewer inserted into the center comes out clean. Remove from the oven and allow the loaf to cool completely in the pan.

Step 7

Once cool, slice to serve, or wrap in baking paper and let sit for 1-2 days to continue developing flavor!