English Malt Loaf

Puree prunes and water together. Add all but the sultanas, mix and knead as you would for a sweet bread. Leave to double in bulk, covered to avoid drying out. Knock back and add sultanas. Divide between two or three small loaf tins and leave for about 1-11/2 hours. Don't allow to rise too much, as it rises during baking. Bake at 190c for about 25 min, or until firm. Top can be glazed later with sugar and water if wished to form a sticky top. If using a bread machine, just tip everything in the bucket and use the rapid setting, adding sultanas when machine beeps to add extras. The malt loaf should be firm but sticky inside. Slice and served buttered.