Horlicks and prune tea loaf cake recipe

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

Method

1. 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.
2. 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.
3. 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.