Saturday, 31 July 2010

Bran loaf

It looks fairly revolting in its uncooked form and I don't recommend eating any raw mixture, but it turns out well once cooked and is extremely easy to make. Very good buttered.

Makes: 1 loaf (approximately 12 servings)
Takes: 5 minutes + 1 1/2 hours cooking time


1 mug self-raising flour
1 mug bran cereal (All Bran or equivalent)
1 mug dried fruit (currants, sultanas or mixed fruit)
1/2 mug soft brown sugar
1 mug milk

  1. Sift the flour into a small bowl and set aside. Place all the other ingredients into a large bowl, stir then leave to stand for about an hour.
  2. Pre-heat the oven to 160oC and grease and line a loaf tin.
  3. Add the flour to the large bowl and stir well to combine. Pour into the tin and bake for about an hour and a half, until a skewer comes out clean.
  4. Cool in the tin for 10 minutes then transfer to a wire rack.