Eric Lanlard's fruit loaf recipe from Baking Mad with Eric Lanlard is laced with chocolate ale, fruit and spices
Makes 1 loaf
Put the dried fruit into a large pan and cover with the bottled ale. Gently heat the fruit until the ale is hot, but not boiling. Remove from the heat, cover and preferably leave overnight.
When you are ready to cook the loaf, preheat the oven to 140°C/fan 120°C fan/gas mark 1, and grease a 25 x 11cm loaf tin with butter.
Add the sugar, flours, mixed spice and eggs to the fruit mixture. Stir well until all the ingredients are combined.
Pour the mixture into the prepared loaf tin and bake in the preheated oven for 1¼ hours until risen, pale brown and firm to the touch. Take the loaf out of the tin and leave on a wire rack to cool, still in its tin.
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