(Makes one sharing sized malt loaf)
- 250g mixed dried fruit
- 100g coconut sugar
- 225g well stewed black tea
- 1/4 teaspoon, ground cinnamon
- 1/4 teaspoon, mixed spice
- Pinch of salt
- 1 large free-range egg, beaten
- 200g spelt flour or gluten free flour
- 2 teaspoons baking powder
- 50g mealworm flour –
1. Put the dried fruit and sugar into a large mixing bowl. Gently pour in the hot tea and mix in thoroughly. Cover and leave for a few hours. (The longer you leave it the plumper the fruit becomes) Overnight gets the best results.
2. To bake, preheat the oven to 160*C/325F/Gas Mark 3. With a wooden spoon stir in the spices, salt and beaten egg into the soaked fruit and tea mixture. Sift in the flour and baking powder.
3. Spoon the mixture into a 500g loaf tin (approx 19.5x12.5x7.5cm) spreading evenly, making sure to line the tin with parchment paper to stop it sticking.
4. Lastly bake in the oven for 45 minutes to 1 hour. Test that it's cooked through by inserting a knife in the centre and checking it comes out clean. Allow to cool on a wire rack before slicing.
For best results store the malt loaf wrapped in cling film in the fridge and eat within 3-4 days after making. It’s delicious with a cup of tea and a spread of butter.
Pre- heat oven to 160 degrees centigrade and place the worms in tin foil for 8 minutes. Next open up the tin foil and give the worms a shake to make sure they are not sticking. Place back in the oven for a further 2-5 minutes until they are browned and crispy.