Horlicks and prune tea loaf cake recipe

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30 min


6 min

Nutrition per portion

Calories 234 kCal 12%
Fat 3g 4%
  -  Saturates 1.5g 8%

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Horlicks and prune tea loaf cake with chocolate drizzle is our lovely take on a malt loaf cake with a twist. It’s goes so well with a cup of afternoon tea, and it is even better for sharing with friends when they pop round. The chocolate drizzled on top is a fab finishing touch that takes it to the next level.


  • 4tbsp light Horlicks
  • 100ml black tea (builders', Darjeeling or Earl Grey are all good)
  • ¾tsp vanilla extract
  • 3tbsp light muscovado sugar
  • 175g soft dried prunes
  • 1 large egg
  • 100ml milk
  • ¾tsp bicarbonate of soda
  • ¾tsp baking powder
  • 125g plain flour
  • 125g wholemeal flour
  • For the glaze:
  • 5 dates or prunes
  • 2tbsp cocoa powder
  • 1tsp vanilla extract
  • 2tbsp single or whipping cream


  • In a large bowl, dissolve the Horlicks in the tea, then mix in the vanilla extract, sugar and prunes. Leave to infuse for 15 mins.

  • Heat the oven to 180C, gas 4. Chop half the prunes and blitz the rest in a food processor. Beat the egg with the milk, then combine with the prune mixture. Sift in the bicarb of soda, baking powder and flours to make a smooth batter. Scrape into a 900g loaf tin, greased and lined with baking paper, and bake for 50-60 minutes. Leave to cool.

  • In a small pan, heat the dates with a little water, mix well and cook until they begin to break apart. Blitz in a food processor, cool, then add the cocoa powder, vanilla and cream, and pulse until combined – add extra water if needed. Drizzle over the loaf.

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