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Grease and line a 2lb loaf tin.
Preheat the oven to 160C (140C fan).
Put the sultanas, malt extract and teabag in a bowl. Add 60ml (4 tbsp) of freshly boiled water and stir.
Soak for 15 minutes, then remove the teabag and set aside.
Add the eggs. Whisk together.
In a second bowl, sift in the flour, cocoa powder, baking powder and bicarbonate of soda. Add the sugar on top. Whisk together.
Make a well in the dry ingredient bowl and pour the wet malt mixture into it. Stir just enough to combine.
Add the chocolate chips. Stir again.
Pour the mixture into the lined tin.
Bake for 1 hour until a skewer inserted into the centre of the cake comes out clean.
While the loaf is still hot, brush the top with a tablespoon of malt extract.
Allow to cool until the glaze is no longer sticky, then turn onto a wire rack to cool completely.
Wrap well and store somewhere cool and dark for at least 3 days or up to a week, allowing the loaf to become sticky, just as malt loaf should be.