Gluten-free malt loaf (just like Soreen!)

Soreen malt loaf is one of our family's favourite things so I've been wanting to master a making a gluten-free version that my son can eat. Malt extract is made from barley, so I have instead used rice syrup, available from health food shops (you could also use date syrup, for a darker colour and depth of flavour.) I have done a couple of experiments to get this recipe exactly right (I found for example that using treacle made it too rich, but adding a couple of spoonfuls of hot chocolate powder and a little maple syrup and vanilla extract help to achieve the perfect flavour; I also tried using dates and dried figs but it was too heavy a texture, so have instead stuck to a combination of lovely golden sultanas and the kind of dried fruit with mixed peel). This version nails it! 

Ingredients

150ml hot black tea

150g golden sultanas

150g mixed dried fruit

85g demerara sugar

175g rice syrup (plus extra for glazing)

2 tbsp maple syrup

2 tsp vanilla extract

2 tbsp hot chocolate powder

2 large eggs, beaten

125g gluten-free self-raising flour (with xanthum gum)

125g buckwheat flour

1 tsp gluten-free baking powder

½ tsp bicarbonate of soda

Pinch of salt

Method

1. Steep two tea bags in 150ml boiling water for 5 to 10 mins. 
2. Heat oven to 180C. Grease and line either one large or two medium loaf tins.
3. In a large mixing bowl, combine the sultanas and dried fruit, then discard the tea bags and pour the tea over the top of the fruit.
4. Add the sugar, rice syrup, maple syrup, vanilla, hot chocolate powder, and stir well.
5. In a small bowl, lightly whisk the eggs, then add them to the fruit and syrup mixture and combine well.
6. Sift in the flours, baking powder, bicarbonate of soda and salt, and use a rubber spatula to fold together.
7. Pour into the prepared tin and bake for 40 mins until firm and well risen. 
8. Leave to cool in the tin for a few minutes before turning out onto a wired rack, and while still warm, brush with a little more rice syrup to glaze, then leave to cool.
9. Serve sliced and buttered.