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Stir together the malt extract, treacle, sugar and tea, then add the dried fruit. Leave to soak for 15 minutes.
Line a 10x20cm loaf tin with paper and heat the oven to 180C/350F/gas mark four.
Whisk together the flours, baking powder and salt, then stir into the mixture to make a soft batter.
Spoon into the tin and bake for about an hour, until a skewer comes out cleanish (the top will bow, don't worry!).
Paint the top with malt extract and leave to cool in the tin.
Wrap in baking paper once cool, and put in an airtight container for two to three days before eating.