Sweet and sticky, fruity and a little bit savoury from the malt extract.
Start by soaking the sultanas/raisins and prunes in the hot strong tea. Add in the butter so it melts in the heat of the tea. You will need your biggest bowl to mix this batter in.
Meanwhile, line two 2lb loaf tins with paper cases or foil - it is a very runny batter so you need a good liner in your tin, especially if it isn't one single piece of metal. Preheat the oven to 150˚C conventional, or 140˚C fan.
When the fruit has cooled to room temp and the butter has melted, stir in the treacle and soft brown or muscovado sugar. Beat in the eggs.
Now you have a choice - either add the whole jar of malt extract to the fruit or reserve 1-2 tbsp that you will brush on the loaves when they are cooked. I like a little brushed on top but feel free to add it all to the batter.
Fold in the flour and raising agents then divide between two prepared loaf tins and bake for 1 hour - 1 hour 15 minutes until well risen and springs back to the touch. You may need to cover the top with a piece of foil for the last 15 minutes if it looks like it will catch and brown too much.
NOTE - a skewer inserted into the centre of the cake may come out a little sticky with a few damp crumbs attached, not raw batter when it is ready. Do not overbake them - you want it damp and squidgy to enjoy it at its best.
When cooked, brush with the reserved malt extract (you may need to warm it up by standing the jar in some just boiled water to make it easier to spread) if using. Cool in the tins on a rack. Wrap in waxed paper or baking parchment and put somewhere cool and dark for at least 2 days before eating. Will keep at least a week after that.
If you can't get Marriage's Golden Wholegrain Plain flour, then 50:50 plain white flour to wholemeal or wholemeal spelt flour are good substitutes.