Malt Loaf

In a bowl combine the hot tea, barley malt extract and sugar, then stir in the raisins and the beaten aquafaba and leave to soak

Preheat the oven to 150C/130C fan and line two 1lb loaf tins

Combine the flour, salt and baking powder, and then stir in the tea mixture

Spoon the mixture into the loaf tin and bake for 40 to 45 minutes until well risen

Remove from the oven and brush the top with date syrup while still warm then leave to cool in the tin

Once cooled, wrap in foil and store in an airtight tin for two days while it develops its characteristic stickiness, or tuck in if you can't wait.