A deliciously rich and malty bread

• 400g Mixed dried fruit
• 100g Chopped dried apricots
• 450g Self raising flour
• 170g Light brown sugar
• 70g Chopped walnuts
• 50g Unsalted butter (softened)
• 2 Eggs (beaten)
• 400ml Loddon Forbury Lion
• ½ tsp Ground cinnamon
• 2tsp Mixed spice
• 2tbsp Marmalade OR 1tbsp fresh orange juice and 1tbsp of zest.

• 1) Pre-soak all the fruit in Loddon Forbury Lion for at least two hours but preferably overnight
• 2) Pre-heat the oven to 160C
• 3) In a large bowl mix together the softened butter, sugar, eggs, honey, marmalade (or juice/zest) and marinated fruit
• 4) Add the wet mix to the dry and mix together well
• 5) Place in a large greased loaf tin and bake for 1 – 1 ½ hours. If the loaf appears to be browning too much, cover with a large piece of foil until the cooking time is up
• 6) Remove from the oven and leave to cool for 15 minutes
• 7) Tip the loaf out on to a wire cooling rack and brush the top with the glaze
• 8) Sprinkle with demerara sugar
• 9) Serve sliced with plenty of cold butter

NB – Store in an airtight container. This loaf can be frozen.