1 Heat the oven to 180°C (160° fan) 350°F gas 4. Grease and flour a 450 g|1lb loaf tin.
2 Put the sultanas, raisins, butter and water into a pan. Bring to a boil and simmer for 5 minutes. Remove from the heat and set aside to cool a little.
3 Sift the flour, bicarbonate of soda and salt into a mixing bowl. Stir in the sugar.
4 Pour in the warm fruit mixture and add the beaten egg and malt extract. Mix well until blended.
5 Pour into the prepared tin and bake for for 35 - 45 minutes or until a skewer inserted comes out clean. Leave in the tin for 10 minutes, then turn out onto a wire rack to cool.
6 Serve sliced and spread with butter.