My Mum’s Bran Loaf
This is a treasured recipe in my family. Use whatever dried fruit or nuts you like – it’s healthy, contains no fat or eggs yet is high in fibre. Cook it in my silicon bakeware range and there’s no need to grease it first!
Serves: 10 – 12
Preparation: 10 minutes plus 10 mins soaking
Cooking: 45 – 50 mins
1 cup (60g) bran cereal e.g. All Bran
1 cup (250mls) low-fat milk
1 cup (150g) self-raising flour
1/2 cup (110g) brown sugar
1 teaspoon cinnamon
1 teaspoon ginger
1 level teaspoon bicarbonate soda
1 cup (140g) chopped, pitted dates/walnuts/sultanas/raisins/mixed fruit
1/2 cup (180g) treacle or golden syrup
caramelised walnuts, to serve (optional)
- Preheat oven to 180°C (160°C fan-forced).
- Soak bran in milk in a large bowl for 10 – 15 minutes. (Alternatively warm briefly in the microwave to speed this up.) Add the remaining ingredients and mix well with a wooden spoon.
- Pour into 22.5 x 9.5 (1.3 litre) silicon loaf pan and bake in the lower half of the oven for 35 – 40 minutes or until brown on top. Test with a skewer. (If the top browns too much before this, cover with foil).
- Cool, then top with caramelised walnuts, slice and butter if desired. Store in an airtight container, at room temperature for up to 3 days (if it lasts that long!).