Horlicks and prune tea loaf cake with chocolate drizzle is our lovely take on a malt loaf cake with a twist. It's goes so well with a cup of afternoon tea, and it is even better for sharing with friends when they pop round. The chocolate drizzled on top is a fab finishing touch that takes it to the next level.
Ingredients
- 4tbsp light Horlicks
- 100ml black tea (builders', Darjeeling or Earl Grey are all good)
- ¾tsp vanilla extract
- 3tbsp light muscovado sugar
- 175g soft dried prunes
- 1 large egg
- 100ml milk
- ¾tsp bicarbonate of soda
- ¾tsp baking powder
- 125g plain flour
- 125g wholemeal flour
For the glaze:
- 5 dates or prunes
- 2tbsp cocoa powder
- 1tsp vanilla extract
- 2tbsp single or whipping cream
WEIGHT CONVERTER
Method
- In a large bowl, dissolve the Horlicks in the tea, then mix in the vanilla extract, sugar and prunes. Leave to infuse for 15 mins.
- Heat the oven to 180C, gas 4. Chop half the prunes and blitz the rest in a food processor. Beat the egg with the milk, then combine with the prune mixture. Sift in the bicarb of soda, baking powder and flours to make a smooth batter. Scrape into a 900g loaf tin, greased and lined with baking paper, and bake for 50-60 minutes. Leave to cool.
- In a small pan, heat the dates with a little water, mix well and cook until they begin to break apart. Blitz in a food processor, cool, then add the cocoa powder, vanilla and cream, and pulse until combined - add extra water if needed. Drizzle over the loaf.
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