Malted fruit loaf.

225g/8oz self-raising white flour.
1 teaspoon bicarbonate of soda.
1 teaspoon ground mixed spice.
3 tablespoons malt extract. (I got mine from the pharmacy bit in Sainsbury's)
2 tablespoons golden syrup.
125ml/4 fl oz milk.
1 egg, beaten.
140g/5oz sultanas.
2 tablespoons clear honey, to glaze.

Preheat the oven to 180C/350F/Gas 4.
Grease and line a 900g/2lb loaf tin and set aside.
Sift the flour, bicarb, mixed spice into a bowl. Set aside.
Place the malt extract, syrup and milk in a saucepan and heat gently until melted and blended, stirring occasionally. Remove the pan from the heat and cool slightly, then mix in the egg.
Make a well in the centre of the dry indredients, then add the melted mixture, mixing well with a wooden spoon. Fold in the sultanas. Transfer to the loaf tin and level the surface.
Bake the loaf for about 40 minutes, or until risen and browned. Cover loosely with foil towards the end of coooking time if the top is browning too quickly.
Cool slightly in the tin, then turn out onto a wire rack. While the loaf is still warm, brush it twice with honey to glaze.
Leave to cool and serve warm or cold in slices.