Mix together 150ml of hot black tea with 200g of barley malt extract, 90g of muscovado or light brown soft sugar, 300g of mixed dried fruits and 3 medium eggs. Add 250g of plain flour, 1 tsp of baking powder and 1/2 tsp of bicarbonate of soda.
Bake in a buttered and floured tin for 90 minutes in preheated oven at 150C°.
While still warm brush with a little malt and leave to cool. Remove from tin wrap in cling film and keep for at least 3 days to allow it to get more sticky. Serve as it is or generously buttered.